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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.

  • Named for the city where 16th century Spanish explorers first found them

  • Also known as "Madagascar," "curry," or "lab" beans

  • Rich, savory flavor

  • Cook to a creamy texture

  • Manitou Trading Company
    Price: $5.80
    $0.39 / Ounce

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    Suggested uses

  • While great in the traditional succotash, these creamy Giant Peruvian Lima Beans are especially delicious sautéed in olive oil with garlic and herbs

  • Can be peeled and made into a smooth, creamy puree

  • Great for stewing, as they hold their shape well when cooked

  • Basic prep

    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.

    Ingredients

    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.

    Giant Peruvian Lima Beans are members of the larger family of legumes, plants used for their edible seeds and pods that boast a high nutrient density with low-maintenance production and storage. They contain high levels of protein, essential minerals and fiber while maintaining a low level of fats.

    Believed to have originated in Peru, beans were spread through trade throughout South and Central America, later being introduced to Europe in the 15th century by Spanish explorers. Known as a high-quality, inexpensive source of protein and nutrition, they have become diet staples in many cultures and are now widely produced in Asia, Europe and North America.

    Classic recipe

    Spicy Peruvian Succotash

    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.