Large White Lima
Large, new-crop, fast-cooking Lima beans - butter beans as they’re known in the UK - with a melt-in-your-mouth texture
Lima beans have a savoury creaminess, tasting more like fresh vegetables than other beans. High-end, new-crop Limas (like ours!) are worthy of attention, especially if you’ve only experienced the bland and overcooked butter beans that come out of a tin. The origin of Lima beans is thought to be Peru (hence the name Lima).
KITCHEN SUGGESTIONS
Baked beans, salads, pot beans, dips, or with sweetcorn in a classic US-style succotash. These plump, freshly-dried butter beans are a pleasure to cook and eat: delicious with everything from smoked ham hock to a vegan medley topped with fresh herbs and olive oil. Large White Limas work well in salads - and don't forget about soups, so you can take advantage of their delicious bean broth.
COOKING THESE BEANS
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/5cm. 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 beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Cassoulet, Royal Corona, Butter Beans
Latin name:Phaseolus lunatus
Country of origin: USA
All our beans are shipped in resealable 1lb (453g) bags
Free shipping on orders £35+
Large, new-crop, fast-cooking Lima beans - butter beans as they’re known in the UK - with a melt-in-your-mouth texture
Lima beans have a savoury creaminess, tasting more like fresh vegetables than other beans. High-end, new-crop Limas (like ours!) are worthy of attention, especially if you’ve only experienced the bland and overcooked butter beans that come out of a tin. The origin of Lima beans is thought to be Peru (hence the name Lima).
KITCHEN SUGGESTIONS
Baked beans, salads, pot beans, dips, or with sweetcorn in a classic US-style succotash. These plump, freshly-dried butter beans are a pleasure to cook and eat: delicious with everything from smoked ham hock to a vegan medley topped with fresh herbs and olive oil. Large White Limas work well in salads - and don't forget about soups, so you can take advantage of their delicious bean broth.
COOKING THESE BEANS
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/5cm. 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 beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Cassoulet, Royal Corona, Butter Beans
Latin name:Phaseolus lunatus
Country of origin: USA
All our beans are shipped in resealable 1lb (453g) bags
Free shipping on orders £35+
Large, new-crop, fast-cooking Lima beans - butter beans as they’re known in the UK - with a melt-in-your-mouth texture
Lima beans have a savoury creaminess, tasting more like fresh vegetables than other beans. High-end, new-crop Limas (like ours!) are worthy of attention, especially if you’ve only experienced the bland and overcooked butter beans that come out of a tin. The origin of Lima beans is thought to be Peru (hence the name Lima).
KITCHEN SUGGESTIONS
Baked beans, salads, pot beans, dips, or with sweetcorn in a classic US-style succotash. These plump, freshly-dried butter beans are a pleasure to cook and eat: delicious with everything from smoked ham hock to a vegan medley topped with fresh herbs and olive oil. Large White Limas work well in salads - and don't forget about soups, so you can take advantage of their delicious bean broth.
COOKING THESE BEANS
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/5cm. 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 beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Cassoulet, Royal Corona, Butter Beans
Latin name:Phaseolus lunatus
Country of origin: USA
All our beans are shipped in resealable 1lb (453g) bags
Free shipping on orders £35+
LARGE WHITE LIMA RECIPES