Lima beans have been cultivated along the coastal region of Peru since 2,000 BC. In fact, Lima, Peru’s capital, is where these beans are thought to have been originally discovered. Because of their starchy yet rich and buttery texture, lima beans are also called “butter beans.” The delicate, mellow flavor of these creamy lima beans complements all kinds of delicious dishes. They are an excellent source of dietary fiber and iron and, like many shelling beans, contain a great deal of soluble fiber. These dry lima beans also offer 9 grams of protein per serving, and when cooked and combined with a whole grain such as brown rice, quinoa, sorghum, farro, or amaranth, they provide a complete protein much like meat, without the calories or fat.
Cooking dried lima beans is simple: just soak them in water overnight, and then drain and cover with fresh water. Bring to a boil over medium-high heat and then lower the heat and simmer for about an hour. You can also cook them in water or broth in a slow cooker. Toss the cooked beans with fresh vegetables or stir them into soups and salads.
Bob's Red Mill Large Lima Beans are outstanding served as a side dish or in casseroles, soups, and stews. They're especially tasty cooked with smoked meat. You can also serve them as an appetizer sprinkled with salt and pepper and olive oil, much like edamame.