Giant Peruvian Lima Beans
Giant Peruvian Lima Beans are large, flat, yellowish-white beans, about 1-inch long. They have a savory flavor and creamy, meaty texture when cooked.
Carefully sort beans and rinse thoroughly. Soak beans overnight. Drain and place in large pot. Add fresh water to cover beans by 3 inches. Bring water to a boil, then reduce heat and simmer, uncovered, until tender, approximately 2 hours.
Storage & handling
Store in a dry, cool place.
Giant Peruvian lima beans.
Giant Peruvian Lima Beans (Phaseolus lunatus) are named for Lima, the Peruvian city where 16th-century Spanish explorers first encountered them. They are large, flat, yellowish-white beans about 1 inch in length, and are often called "Madagascar," "curry" or "lab" beans. Native to the mountainous regions of Northern Peru where they have been cultivated since at least 5,000 B.C., the Giant Peruvian Lima Bean has a savory flavor and creamy, meaty texture.
These beans are so entrenched in Peruvian culture, they often appear on the pottery created by the Moche people, who lived in Northern Peru in the 15th century. Spanish explorers brought the bean back to Europe in the 16th century, where it thrived in the temperate climate. The slave trade later carried the bean to Africa, where it is now one of the most widely consumed beans on the continent.
Although typically made with fresh green lima beans, succotash is equally delicious with our dried Giant Peruvian Lima Beans. Bacon and sautéed onion lend richness and depth, while fresh corn, sherry vinegar, tomatoes and herbs offer sweet, fresh and tangy notes. Serve with grilled chicken or fish for a complete meal.