Unexpected Side Dish: Sour Cream Lima Beans

I got a text from my friend telling me she lost her car keys.  Clearly this is one of those weeks for her where nothing goes quite right, but that’s her story to tell, not mine.  As I was reflecting on her lost keys, I started to laugh.  Initially this could seem like a very insensitive thing to do, but out of nowhere I remembered something I hadn’t thought about in years. Frying Bacon My mom used to lose her keys all the time when we were teenagers.  It was a regular occurrence.  I don’t remember when she started to pray to St. Anthony, but it became the default.  Whenever something went missing, my mom would ask if we’d prayed to St. Anthony.  (Except it was common enough that we just called it “talking to Tony”)(We aren’t even Catholic).  More often than not, the answer would be “no”.  To which she always reminded us that we should be doing that and perhaps we shouldn’t bother her until we had.  This is not to imply in anyway that my mom was not sympathetic to whatever it was we had lost.  She was, but she didn’t have time to keep track of all of our stuff on top of everything else she had to do.  And besides, like I say to my kids all the time, “if you put your stuff away properly…”  We all know how it goes and if you don’t, come be my Yoda and teach me how to improve.  Anyway, back to my mom’s keys.  She would seriously lose them all the time.  It wasn’t because she wasn’t organized, but we know how women’s purses are.  And when you are in and out of the car and it’s winter and kids and chaos and life.  Even if I didn’t get it then, I do now. Sour Cream Lima Beans before BakingIt was around that same time that my sister and I had the opportunity to go to Italy.  I am still grateful for that opportunity.  While there, we visited Padua.  (St. Anthony is from Padua.)  During the visit to the church dedicated to St. Anthony,  (who is the patron saint of all sorts of lost things.) we stopped at the gift shop.  We already had in mind what it was that we wanted as a souvenir.  Arriving home we couldn’t wait to present our dear mother with her very own St. Anthony keychain.

I’d like to be able to say that she never lost her keys again.  But I doubt that’s true.  Also, I am not sure that she didn’t lose the St. Anthony keychain.  She’ll have to confirm for me.  Regardless, we tried.Sour Cream Lima BeansMy friend texted back later to say that she did find her keys.  I tried telling her about St. Anthony.  She said that Lutherans don’t do that.  (I’m going to take credit for invoking the name of St. Anthony for her.) Lima Beans baked in Sour Cream

So what does any of this have to do with side dishes?  Sometimes you don’t even know that you’ve lost something, but when it’s presented to you, you realize that you were missing it all along.  And sometimes it’s in unexpected places.   Like old newspaper clippings pasted inside an old, red Freshman Handbook.  DSCN2861This recipe grabbed me from the first time I saw it.  There is nothing in it that I don’t like.  Rosemary, maple syrup, mustard, bacon, sour cream and lima beans.  Yes, please!  But that’s not a guarantee that the recipe is not going to fail.  (See Sweet and Sour Bean Combo and “Japanese” Chicken if you don’t believe me.)  And sometimes, the recipes leave something out.  (Christmas Sugar Cookies, for example)  This recipe didn’t disappoint.  It was maybe just a little dry.  This could easily be combated by adding more sour cream or thinning it with milk.  It was such a nice change from regular baked beans.  The creaminess and the bacon together was a bit like a carbonara (speaking of Italy…).  Sour Cream Lima Beans

Sweet and Sour Bean Combo vs 4 Bean Salad

It’s time for the ultimate showdown.  The world holds its collective breath and waits while the final verdict is determined.  In the battle of the beans, who will come out on top?  A bean dish served warm with a cooked sweet and sour sauce, or a dish served cold (like revenge) with a simple shaken dressing?

It may be surprising to learn that I don’t actually remember eating bean salad until last summer.  I’ve seen it on potluck tables my entire life.  Who in the Midwest hasn’t?  Usually nestled in there between some cheesy potato casserole and a layered Jell-O salad.  The thing is, bean salad of any variety does not look that interesting.  The colors are kind of clashy.  It kind of has that look of a 70’s kitchen.  It just doesn’t look like it would actually taste good.  And everyone knows that we eat with our eyes first.

Ok, so these two recipes have a lot of similar ingredients.  Both use kidney, wax, and green beans.  The Sweet and Sour Bean combo allows for fresh.  The 4 bean salad calls for cans.  This is not major.  Either could be switched out for the other (except good luck finding fresh kidney beans).

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The cooked dressing in the Sweet and Sour Bean Combo calls for using the liquid from the beans.  Do NOT use the liquid from the can of kidney beans.  It does nothing for the texture of the sauce.

The 4 Bean Salad, as you will notice when you look at the recipe, calls for 1 can of kidney beans, 1 can of green beans, and 1 can of wax beans.  There is no fourth bean unless you count serving it to a human bean.We discussed options for 4th bean. You could use both dark and light kidney beans or throw some edamame in there.  Garbanzo might be ok.  I think I’d veer away from canned lima, but frozen/thawed might be ok.  And realistically, it was probably supposed to be called 3 Bean Salad, but people get moving too fast and write things down without thinking and then never bothered to change it.

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The overall flavor of the cold 4 Bean Salad is much better than the hot Sweet and Sour Bean Combo.  The only thing we liked about the Sweet and Sour Bean Combo was the kidney beans.  This is not good.  You should not make food where you only appreciate one ingredient of the finished dish.  We tried it again the next day to see if the flavor improved.  It didn’t.

Make the 4 Bean Salad.  Add another bean if you like.  I might think about reducing the sugar and using fresh beans.  This salad is light and refreshing.  It’s a compliment to whatever meat you are serving, but can also be used as an ingredient in a larger salad.

Slice the onion thinly. Consider cutting it into half moons instead of rings.  It all depends on how much you like large pieces of onion.  If you are using olive oil instead of another type, you may end up with chunks of cold oil in your salad.  This is perfectly normal. As the temperature rises, the chunks will melt back into oil.  If you prefer, you can pretend it’s oil “caviar” and you have performed some feat of molecular gastronomy.

The Recipes:

4 Bean Salad

This 4 bean salad recipe from my great-grandmother only calls for 3 types of beans. Leaving the 4th bean up for interpretation results in many interesting combinations on this classic salad.
Course Side Dish/Salad
Cuisine American

Ingredients
  

Salad

  • 1 can Green beans
  • 1 can Wax Beans
  • 1 can Kidney Beans
  • 1 Onion Sliced thinly

Dressing

  • 1/2 cup Vinegar
  • 1/2 cup Salad Oil
  • 3/4 cup Sugar

Instructions
 

  • Mix salad ingredients in a large bowl. Mix dressing ingredients separately. Pour over salad. Refrigerate overnight.
4 Bean Salad
Sweet and Sour Green Bean Combo

For more great recipes check out Green Beans PaprikashPerfect Picnic Baked Beans, and Deviled Green Beans.

Pinnable image for 4 Bean Salad