Lima Bean Recipes

Lima beans recipes aren't nearly as popular as many of their cousins and that may be why it's difficult to find them sold fresh. You may find them at an occasional farmer's market, but usually you'll have to buy these beans frozen, dried, or canned. That may be because they are tricky to shell and most people prefer not to hassle with shelling and cooking the fresh variety.

Some people call lima beans "butter beans", and this is especially common in the South. Lima beans come from the same family as kidney beans. They originated in South America and were named for Lima, the capital of Peru. The beans can be large, called the "potato" variety, or small and called the "baby" variety.

You have to be patient to cook the dried variety for a lima bean recipe. First, soak them for at least six hours or overnight. Then, simmer uncovered on the stove about one hour, or cook until they are tender. Use this rule of thumb: you'll need 1 cup of dried lima beans to end up with 2 1/2 cups of cooked beans.

• Lima beans are shell beans, rather than pod beans, and they're the most popular type of shell beans sold in America today.
• Never eat raw lima beans. They contain a hazardous chemical that dissipates when you cook the beans.
• A longtime favorite lima bean recipe is succotash, which is simply corn, lima beans, and often stewed tomatoes cooked together.
• Here's a great low-cal tip! Puree cooked lima beans and add them to soups instead of milk. They will make your soups creamy without the calories.

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