Lima Beans

Phaseolus lunatus

Origin / Harvest:

• USA / September–October
• Peru / March–April

Description & History

A relative of common beans such as pinto and kidney beans, the pleasantly mild lima bean is one of the most popular of beans. Named after the Peruvian capital of Lima, lima beans are native to the Andean regions of South America. Remains found in the highlands of Peru date back to 8,500 B.C.

Because they were easily stored for long periods and an excellent concentrated food source, the lima bean traveled to Europe with explorers during the 16th century and then quickly spread into Asia and Africa. The lima bean became an important food in many of its new residences; the lima bean is still known by regional names such as Burma, Madagascar, and Rangoon bean to this day. They are also known as butter beans in the southern United States.

Lima beans are one of the largest of beans with a flattened, slight kidney shape and pale green color. Lima beans are available in two sizes – large and baby.

Uses

The heartiness of lima beans make them a great soup bean, especially when added to a soup that features root vegetables such as carrots, turnips, beets, and/or rutabagas. They can be puréed and flavored for use as a side or spread. And of course, lima beans are a tasty bean served all by themselves.

Nutrition

Like all beans, lima beans are low in fat and high in protein and fiber. They are an excellent source of potassium, calcium, and iron. Did you know that beans have more calcium and iron per cup than three ounces of cooked meat but without the cholesterol and calories?

Baby Lima Beans