Giant Peruvian Lima Beans
Named for Lima, the city where 16th century Spanish explorers first found them, Giant Peruvian Lima Beans are large, ivory colored beans. They boast a buttery flavor and succulent, buttery texture when cooked or puréed.
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.
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.