Comments on: Spanish sausage and well-traveled legumes

By: The taste of spring: Seasonal fava beans and pasta « Blue Kitchen

The taste of spring: Seasonal fava beans and pasta « Blue Kitchen — Wed, 23 Apr 2008 05:07:32 +0000

[...] a cup of shelled beans. While producing my cup for this recipe, I remembered wandering through my Aunt Veta’s Mississippi kitchen one summer as a boy. Three or four women were in there shelling just picked butter beans, bushel [...]

By: Chris

Chris — Fri, 18 Apr 2008 00:54:38 +0000

Terry — Thanks for the link to this post, it sounds awesome.
I need to make a trek to The Spanish Table and pick up some chorizo…

By: Shayne

Shayne — Sun, 07 Oct 2007 01:47:47 +0000

this dish is so pretty it has to taste good!

By: Chewy

Chewy — Wed, 20 Jun 2007 05:42:49 +0000

This is like an Ainsley Harriot recipe I make once in while. Except his doesn’t have the delicious chorizo and he uses mint instead of parsley. Oh, and black olives!

I love the photos on your blog, by the way - simple and unpretentious, but beautiful.

By: ann

ann — Tue, 19 Jun 2007 13:05:37 +0000

Ha, I just got some well-traveled beans too, all the way from California, and they’re called Christmas Limas. I don’t know what I’m going to do with them, but this sure does stand as a contender. Thanks!

By: Susan from Food "Blogga"

Susan from Food "Blogga" — Fri, 15 Jun 2007 14:18:51 +0000

I always thought butter and lima beans were different. I love the thick , creamy consistency of butter beans much better than limas. When I lived in NC though, limas ruled. BTW, when can I meet Aunt Veta? She sounds delightful!

By: Anh

Anh — Fri, 15 Jun 2007 07:29:21 +0000

I love beans, especially butter beans. Thanks for an excellent post!

By: damewiggy

damewiggy — Thu, 14 Jun 2007 17:42:43 +0000

Oh wow, does this ever look fabulous. I’m making it tonight. Thanks a million.

By: Terry B

Terry B — Thu, 14 Jun 2007 17:16:39 +0000

Carolyn—Some day I think I need to do a post about cooking disasters. Not that other bloggers haven’t already done this, but I think it would make for some funny confessional stories, especially in the comments.

Patricia—I know what you mean. There’s a deli product sold in the U.S. called blood sausage. Now, there’s a product in serious need of a rebranding campaign.

Kirsten and Toni—This is precisely why I think Aunt Veta is right about them being different beans altogether. Look for butter beans and see if that changes your mind. That said, this dish would probably also be great with cannellini—would look pretty too, with the plump white beans, red tomatoes and green parsley.

By: Toni

Toni — Thu, 14 Jun 2007 16:52:26 +0000

Like Kirsten, I was never a lima bean fan. Don’t like the texture. But there’s a European market nearby, and she makes a bean dish with tomatoes that just sends me over the edge! This dish looks so good that I’m definitely trying it. Love the fact that the beans lower your cholesterol while the sausage raises it - such balance!

I love your aunt Veta. She sounds like my kind of woman - stubbornly optimistic? Yesss!!