as i write this, roofers are roofing our roof. they are making a lot of clamoring noise, such that i often have wondered today whether our house will fall down. luckily, at the very least, this is not our house, and we will not be its occupants after november 30. christmas will be spent elsewhere, where i haven’t the slightest of an idea. i haven’t had an idea since we gave our notice…but, there are some places that seem more likely than others. regardless, adventure (along with our dog and a good sense of what we want) is now underfoot.
and so it is, with that, that i bring you a smattering of adventures in this kitchen, in this house, where i have been trying more and more to throw caution to the wind and a bit more fire into the pan. sometimes, it’s just a matter of calling something new, sometimes it’s a matter of finding something new, and in this case, it’s a matter of calling something old by a new name.
whenever i heard talk of lima beans as a child, i was reminded of Paddington Bear, whose aunt lives in Lima, Peru. while perhaps this isn’t the most fear inducing of associations, it reminded me of older people, and food that perhaps tasted like a sunday roast with over-boiled potatoes and yorkshire pudding. luckily, i was never asked to eat lima beans as a child, and i obeyed this diligently.
but, now i can’t help but to wonder if i missed out? visiting the grocery store this week, i was struck (not literally, thankfully) by a can marked BUTTER BEANS, and thought “butter? i like butter. i can get on board with that!” of course, they are one and the same, the butter beans and the lima beans. one serious advantage of bilingual food labels is that they can aid you by providing more information than one would receive through unilingual packaging. grade 12 French tells me that “petits haricots de lima” are la même chose as lima beans. luckily, these beans by any other name are just as creamy, smooth and mild in flavour. they are not the paint, but the canvas, for this incredible everyday salad.
mexican-inspired butter bean salad
makes 1 large or 2 small lunch portions
mix together in a medium bowl:
6-8 cherry tomatoes, halved
1/4 cup chopped cilantro (about 3 branches, with multiple leaves)
1/2 carrot, grated
the juice and zest of 1 lime
1 clove of garlic, grated/crushed
2 tbsp olive oil
1/4 tsp red pepper flakes
1/4 tsp cumin
salt and pepper to taste
1 14-ounce can lima beans (or butter beans), drained, rinsed and drained
allow the salad to sit in the fridge for about 30 minutes.