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Kitchen Dictionary: lima bean

Pronounced: LY-muh

lima bean

A New World bean named for Lima, Peru. There are two distinct varieties: the baby lima and the Fordhook. Both are pale green, plump-bodied and have a slight kidney-shape curve with a buttery flavor and creamy texture. The Fordhook is larger, plumper and fuller than the baby lima. In the South, dried limas are frequently called butter beans. When mottled with purple, they are called calico or speckled butter beans. Lima beans should not be eaten raw. They contain linamarin, which releases a cyanide compound when the seed is opened; however, cooking deactivates this compound. Many countries, including the U.S., restrict commercially grown varieties to those with very low cyanogen levels. The lima beans grown in Java and Burma have 20 to 30 times the concentration allowed in most Western countries.

plural: lima beans


Season: June - September

How to select: Fresh lima beans are usually sold in their pods, which should be plumb, firm and dark green.

How to store: Refrigerate fresh lima bean pods in plastic for up to 1 week.

How to prepare: Shell pods just before using.

Matches well with: bacon, butter, cheddar cheese, corn, dill, garlic, lemon, nutmeg, olive oil, onions, parsley, tomatoes

Substitutions: lima beans = soy beans = fava beans

More Lima Bean Recipes
Popular Lima Bean Recipes
Barbs Butter Bean or Lima Bean Soup
Brunswick Stew (Chicken and Lima Bean Stew)
Easy Crock Pot Ham & Lima Bean Soup

Nutrition Facts

Calculated for 1 package (10 oz)
Amount Per Serving %DV
Calories 374
Calories from Fat 11 (3%)
Total Fat 1.2g 1%
Saturated Fat 0.3g 1%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 147mg 6%
Potassium 1283mg 36%
Total Carbohydrate 71.4g 23%
Dietary Fiber 17.0g 68%
Sugars 17.0g
Protein 21.6g 43%

How is this calculated?