Substitute for Frozen Lima Beans

[dragonbat2006]

I have a chili recipe I'm wanting to try that calls for one cup of frozen lima beans (plus canned pintos and various other ingredients). Unfortunately, while I can find dried limas and possibly canned, I can't locate frozen. Is there a problem with soaking dried limas and subbing them for the frozen? Or can I soak, cook, and freeze them if they're

Comments

[beesandbrews]

Dried, reconstituted beans vs fresh/frozen will have a minor texture /taste difference because fresh beans are immature versions of the dried ones. Canned would be closer to your recipe because the beans are at the same stage of maturity.

Substitute freely what you can source.

[dragonbat2006]

Thank you!

[anais_pf]

I agree with the above comment. Just substitute cooked lima beans of some kind. You do not need to freeze them after cooking them. I would not substitute edamame for lima beans!

[dragonbat2006]

Thanks!

[cissa]

I actually would sub (shelled) edamame for froz lima beans. I think the tastes and textures are close enough.

[hajiomatic]

Junk the lima beans.
They are the worst

[dragonbat2006]

It's only a cup. I'll try anything once. (But if it turns out lousy, I will remember that I was warned.)

[hajiomatic]

Chili is an open ended recipe.
There are infinite variations.
A chili without lima beans is not a deal breaker.

If you put ANY beans in chili in Texas they string you up.

Be forewarned

[dragonbat2006]

And that's the thing. I am trying to do every recipe in 1,000 Vegan Recipes from cover to cover. Started about 6 or 7 years ago. I have just hit the bean main courses, beginning with the chilis.

And thankfully, I'm in Toronto, so I'm probably safe.

[nhowells91]

I'd swap canned, drained chick peas for the limas. They have a sort of similar texture.

[cissa]

Texture, ok, but very dissimilar flavors.