Large White Lima Bean
Large, new-crop, fast cooking Lima beans with classic Lima bean taste and melt-in-your-mouth texture.
Lima beans have a creamy texture and savory flavor and they taste more like fresh vegetables than other beans. Good, new crop Limas (like ours!) are worthy of your attention, especially if you grew up eating those nasty frozen beans, under pressure from your dear old mom. Chances are she overcooked them.
The origin of Lima beans is thought to be Peru (hence the name Lima). White lima beans are popular in the Southern U.S., where the smaller varieties are known as "butter beans."
Baked beans, salads, pot beans, succotash, dips
From the Rancho Gordo Kitchen
If you're from the South, you know how wonderful Limas can be, and our freshly dried beans are delicious. Whether it's with a big, smoked ham hock or vegan with aromatics and olive oil, these legumes are a pleasure to cook and eat. They work well in salads, but don't forget about soups, so you can take advantage of their delicious bean broth.
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Cassoulet, Royal Corona, Butter Beans
Country of origin