Sometimes called butter beans, Dixie beans, Hendersons or chads, lima beans grow in many colors around the world. However, we usually find them light green, if fresh or frozen – beige to white when dried. These delicate, starchy, buttery-tasting beans originated in Peru about 6000 BCE and were named for its capital city.
Lima beans are rich in vitmin B, molybdenum, tryptophan, manganese, folate, protein, potassium, iron and copper. Some findings indicate their molybdenum aids in detoxifying sulfites.
Fresh lima beans are not highly available. Dried lima beans come packaged or in bulk at health food stores. Choose only whole, uncracked beans. Some stores sell the large Peruvian type lima beans. Store dried beans in an air-tight container away from moisture.
Before cooking dried lima beans, sort through them to discard any defects, then rinse thoroughly under cold running water. Soak the beans overnight or for eight hours in refrigerator. Rinse again. Return to pan with water an inch, or two, higher than bean level. Simmer, unseasoned, until beans are tender. Skim off any foam which may rise to the surface. Once tender, flavor with sauted garlic, onion and other vegetables. Adding cooked meat is optional. Season with favorite herbs and spices.
Use cook lima beans where you would use any other cooked bean.
Combine beans, garlic and for sandwich filling or dip.
Make a cream soup of pureed lima beans and cream/yogurt. Garnish with slivered prosciutto, chopped black olives and herbs.
Fill tortillas with limas, kernel corn, chopped tomatoes, avocado and scallions.
Make a succotash by combining cooked limas with kernel corn.
Below are foodsites with lima bean recipes: