Giant Peruvian Lima Beans
Choose 10 or 60 lbs
Averaging approximately 1” long, giant Peruvian lima beans (phaseolus limensis) are large, flat, cream-colored beans with a creamy texture and savory flavor. They are also known by a huge variety of alternate names, including butter beans, curry beans, Madagascar beans, lab beans, and pole beans.
Giant Peruvian limas are very similar to the garrafon/garrofon beans traditionally used in paella and can be used similarly.
Store dried Peruvian lima beans in an air-tight container in a cool, dry place.
RECIPES & TIPS
Giant Peruvian lima beans can be simmered until tender for use in bean side dishes, especially succotash. Preparations need not be complex however, they’re quite tasty simply simmered & then tossed with fine olive oil and fresh herbs (sage, cilantro & oregano are particularly good options).
In addition to using them whole, giant lima beans’ creamy texture makes them an excellent choice for use in bean purees. They are also extremely similar to the garrafon/garrofon beans traditionally used in Spanish paella, and can be used as a substitute for them in that dish.
Basic Cooking Technique:
Prior to cooking, dry Christmas lima beans should be soaked in water for three to eight hours (ideally overnight) and then rinsed.
To cook on the stove top, cover the soaked & rinsed beans with about an inch of water. Bring the water to a boil, then immediately reduce the heat to a simmer. Cover the pot and let cook until the beans are tender. Each cup of raw Christmas lima beans will yield about 2 ¼ cups of cooked beans.