Comments on: Patani / Lima Bean Spread with Bacon a la Marketman

by: Maria Clara

Mon, 05 Mar 2007 20:36:13 +0000

Great innovative work!

by: Katrina

Mon, 05 Mar 2007 04:24:51 +0000

That does look very attractive. Contrasting colors and textures in bite-sizes, yum!

by: joey

Mon, 05 Mar 2007 01:54:18 +0000

Thanks Marketman! Got it! :) The butter and grated parmesan way sounds fantastic too! Will have to try both…thanks!!!

I had two dishes in Spain like this: one in Barcelona that had beans called habas (some say lima some say fava) with ceps, and another in Malaga which were called habitas (smaller beans) which was served sauteed with bacon/pancetta.

by: Marketman

Mon, 05 Mar 2007 00:18:14 +0000

Joey, I would definitely blanch first and peel if Lima beans, then use good olive oil and pancetta or prosciutto. Some salt and freshly cracked black pepper. I am making “imbento” here but another version might feature butter, lima beans, and grated parmesan?? Yum. In Italy, the piselli with prosciutto are really small fresh peas…they are utterly delicious but I have never cooked them myself…and I don’t think those are blanched! Millet, yes some scallions might work… Bubut, white pepper - brilliant! mclimtrp, kalamansi or dayap might “freshen” it up…

by: joey

Mon, 05 Mar 2007 00:06:21 +0000

Let’s talk about weird. I bought some lima beans at the market Saturday “just because”…and now you have a recipe…hooray! I almost fell off my chair when I read your comment on my post! I love bean dips so more recipes are always welcome :) “serious deja vu in the air”…I’ll say!

I was actually thinking about doing what you describe above as a “classic Italian preparation” with some bacon, as I had something similar in Spain and have been dying to replicate it…any tips? Should I blanch the beans first before I sauté?