Lima Beans Gets Chili Reception

WEST CAPE MAY – Lima beans have an inferiority complex most of the year accept the second weekend of October when they become the stars of their own festival here in Wilbraham Park.
It may be the only time of the year when hats and T-shirts featuring the green vegetable are hot sellers.
It’s true limas are better as part of an ensemble cast than a solo act often finding their finest hour in a soup, stew or chili.
While lima beans and chili are not famous for keeping company Joe Johnson of Joe’s Barbecue, headquartered in the borough, was doing a brisk business selling lima bean chili Oct. 11 at the West Cape May Lima Bean Festival.
He said he starts with a basic chili recipe but throws in corn, red kidney beans, lima beans dark brown sugar, ground beef, chili sauce, a rich beef stock and ketchup and “and a few other secret ingredients.”
“I usually make about 300 quarts,” said Johnson, who studied culinary arts at Atlantic Cape Community College and has cooked in a number of local restaurants.
The chili cooks 12 to 13 hours before being served. It has a sweet, rich flavor and is on the mild side.
The lima bean chili has changed a bit from year to year with ingredients being added and subtracted, said Johnson. He said the current recipe has proven to be a hit and he is not trying to improve on what is already popular.
Johnson’s main business is pig roasts and barbecued food. His homemade barbecue sauce is part of the chili formula as is a sweet, Indonesian soy sauce, he said.
Johnson brought an extra 100 quarts of chili to this year’s festival because in past years he has sold out before the end of the event.
The festival expanded onto Myrtle Avenue this year adding more vendors selling everything from cigars to lemonade to kettle corn, antiques, Barack Obama signs and bumper stickers, pies and artwork and of course lima beans in every possible form.