Lima beans have a bit of a dodgy rep across the pond, courtesy of a generation exposed to frozen bags of them and the resultant bland mush that wound up on their plates. Mind you, the horribly overcooked ‘commodity’ tinned butter beans we are accustomed to over here aren’t much better, often bunged into a recipe as little more than a bulking agent. Rest assured: these high-end, new-crop Large White Limas couldn’t be more different, with a moist and moreish plumpness that adds class and character to the full spectrum of bean dishes.
KITCHEN SUGGESTIONS
Large White Lima beans are a versatile kitchen staple, especially in American Southern and Caribbean cuisines. Their robust size and creamy texture make them a perfect foundation for hearty, slow-simmered dishes with smoked meats, and they’re also a classic addition to succotash, providing a rich counterpoint to the sweetness of the corn. Their mild flavour allows Large White Limas to soak up and complement most spices and aromatics, making them ideal for both savoury stews and simple, comforting sides. Also great for soups, salads, dips and as the heart of a vegan medley topped with fresh thyme and olive oil.
COOKING THESE BEANS - THE RANCHO GORDO METHOD
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 sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
Lima beans have a bit of a dodgy rep across the pond, courtesy of a generation exposed to frozen bags of them and the resultant bland mush that wound up on their plates. Mind you, the horribly overcooked ‘commodity’ tinned butter beans we are accustomed to over here aren’t much better, often bunged into a recipe as little more than a bulking agent. Rest assured: these high-end, new-crop Large White Limas couldn’t be more different, with a moist and moreish plumpness that adds class and character to the full spectrum of bean dishes.
KITCHEN SUGGESTIONS
Large White Lima beans are a versatile kitchen staple, especially in American Southern and Caribbean cuisines. Their robust size and creamy texture make them a perfect foundation for hearty, slow-simmered dishes with smoked meats, and they’re also a classic addition to succotash, providing a rich counterpoint to the sweetness of the corn. Their mild flavour allows Large White Limas to soak up and complement most spices and aromatics, making them ideal for both savoury stews and simple, comforting sides. Also great for soups, salads, dips and as the heart of a vegan medley topped with fresh thyme and olive oil.
COOKING THESE BEANS - THE RANCHO GORDO METHOD
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 sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
LARGE WHITE LIMA RECIPES
