Phaseolus lunatus. What’s that, you say? Good old lima beans. The favorite bean in the world for children to hate.
But not everyone hates these vegetable/legume/seed. These two Southern girls happen to like them.
Some folks call the humble lima bean the “butter bean,” which I think is a fitting name. Properly prepared, they can taste just like little bites of butter, so plump and tasty.
So, we’re serving up a double portion of your “Food Friday” today, and learning just a little about… the lima.
- These little beans got their name “lima” when being imported from Peru, the box was labeled, “Lima – Peru” so the name stuck. They still typically come to us from south of the border from Mexico to Argentina.
- Lima beans can come from a bush or a pole and are available in many different varieties — dried, canned, or of course, fresh.
- What you’re actually typically eating is the immature seed. If you purchase them from the pod, they should be firm and dark green.
- Pull on the string to open the pod, but shell them just before cooking.
- Lima beans are a great source of fiber, protein, folate, and magnesium. Limas can also increase energy levels since they restore the body’s iron. They’re great for those with an iron deficiency.
- Cooked fresh lima beans are a wonderful salad when cooled and served with a vinaigrette dressing.
- Lima beans are in season from June to September, so we’re just in the middle of peak season, but it will soon be over. Get ’em while they’re fresh!