Lima Beans
About
Lima beans are legumes with a buttery texture and flavor; one type of lima bean is in fact called the butter bean. They are an excellent source of protein and fiber. Children who think lima beans are poison are only partially wrong: lima beans contain linamarin, a form of cyanide; cooking relseases the cyanide as a gas and makes them safe to eat, though lima beans should never be consumed raw. The lima bean is native to Central and South America and is named after Lima, Peru, though the pronunciation is different.
Information
Other names: Chad Bean
Translations: Pupelės, Fasole Lima, Lima grah, Limaboontjies, लीमा बीन्स, Лима фасоль, Φασόλια Λίμα, ليما البقول, 리마 콩, Lima fazole, Lima beans, 利马豆, Lima beans, Lima Fižol, Lima fazuľa, Fagioli Lima, שעועית לימה, LIMABÖNOR, Лима пасуљ, リマ豆, Haricot de Lima, Lima beans, Ліма квасоля, Limapavut, Лима Фасул
Physical Description
Colors: cream, green, white, red, purple, brown or black colored coverings
Tasting Notes
Flavors: Bland, Subtle
Mouthfeel: Buttery, Smooth, Soft
Food complements: Rice, Meat, Vegetables
Wine complements: White wine, Sauvignon blanc
Beverage complements: Tea, Ale, Cider
Substitutes: Beans, Food
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: june, july, august
Choosing: Usually lima beans are already prepackaged. Just look for ones that look fresh and smooth instead of wrinkly.
Buying: Lima Beans are available at any local market. They can come fresh, in cans, dried in a package or in the frozen aisle.
Preparation and Use
Cleaning: Lima beans should be rinsed under cold water to get rid of any unwanted debris.
Conserving and Storing
Fresh lima beans needs to be used right away. Lima beans can be canned, dried or place in the freezer for longer storage options.
