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Fresh Lima shelling beans have flattened semi-circle pods which house an average of two to three roughly oval squat seeds which are referred to as beans. The fresh immature beans are lean, starchy and slightly grassy. Once cooked, the beans develop a swollen, dense and meaty consistency and a sweet almond aftertaste.
Seasons/Availability
Fresh Lima shelling beans are available summer and fall.
Current Facts
The Lima shelling bean, botanical name Phaseolus lunatus, AKA Butter bean is a member of the Fabaceae family. It is cultivated as an immature green bean and as a pulse: legumes designating for drying. There are dozens of Lima bean varieties with beans varying in shape, size and color. Beans can be white, cream, red, purple, mottled, brown and black. Not only is the bean edible, but the plants leaves and pods are also used as food. Though marginally used in processed form as a pulse, Lima shelling beans can be used as an additive in flours and bean paste.
Nutritional Value
A one cup serving of shelled Lima beans contain about 160 calories. In addition the same one cup serving contains 390.0 mg of sodium, 15.0 grams of carbohydrates and 4.0 grams of dietary fiber.
Applications
Lima shelling beans may be eaten raw when still in their immature green bean stage, yet they truly are better versed as a pulse. Lima shelling beans are well showcased as the main ingredient in a soup and cassoulet, as the beans hold their shape under long cooking times, stand up well to plenty of seasoning, and possess a rich aroma when slow cooked. Cooking times will be shorter and soaking is not required when fresh shelled Limas are used. Complimentary pairings include bacon, ham, corn, chiles, tomatoes, chicken, cumin. garlic, oregano, stewed pork, cooked eggs, cream, cilantro, curry, melting and fresh cheeses, vinegar, feta, citrus, pea tendrils, roasted fish, bitter and mild greens, butter and olive oil.
Ethnic/Cultural Info
Despite the fact that the Lima bean was named after the city of Lima, Peru, the pronunciation of these two words is distinctly different.
Geography/History
The Lima shelling bean is a native of the Americas, from modern-day Mexico to Argentina, and originated in what is present-day Peru. The large-seed variety of lima beans was domesticated in prehistoric times, probably about 6500 BC. A small-seed variety was separately domesticated, circa 800 BC. Domestication spread to Europe during the 16th century. The Lima shelling bean is now found growing in many tropical, subtropical and warm temperate regions of North America, Central and South America, Africa and Asia.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
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(619) 295-3172 [email protected]
Lima Beans from McGrath Family Farmers…..Lima beans have semi-circle pods containing two to three squat seeds, referred to as beans. When fresh and immature, they are lean, starchy, and slightly grassy in flavor. Cooking transforms them into a dense, meaty consistency with a sweet almond aftertaste.
Lima shelling beans have a rich aroma when slow cooked and excel in dishes like soups and cassoulet due to their ability to hold shape during long cooking times and absorb robust seasoning. Freshly shelled Lima beans cook faster and don’t require soaking. They pair well with ingredients like bacon, tomatoes, chicken, garlic, oregano, citrus, mild greens, and various cheeses, offering versatility across savory recipes.
McGrath Family Farms
The Lima shelling bean, scientifically classified as Phaseolus lunatus, is grown for dual purposes—immature green beans and dried legumes (pulses). It boasts remarkable diversity with dozens of varieties displaying an array of colors, such as white, red, purple, and mottled shades. Beyond its beans, the leaves and pods of the plant are entirely edible, offering versatility in culinary uses and processing into flours or pastes.
Specialty produce
1929 Hancock St San Diego CA, 92154
6192953172
The Lima shelling bean originates from the Americas, specifically in regions stretching from Mexico to Argentina, with its roots tracing back to present-day Peru. It has two domestication timelines: a large-seed variety around 6500 BC and a small-seed variety around 800 BC. Introduced to Europe in the 16th century, these beans are now cultivated widely in tropical, subtropical, and warm temperate regions globally, including parts of Africa and Asia.
Specialty Produce
1929 Hancock Street San Diego, CA 92110
(619)295-3172 [email protected]
Lima Bean: The Lima bean gets its name from Lima, the capital of Peru. However, the pronunciation of "Lima" in "Lima bean" differs from that of the city. The bean is pronounced as "Lie-muh," while the city is pronounced "Lee-muh." This unique distinction makes the bean's name a curious exception to the typical alignment of geographic origins and pronunciations.
Specialty Produce
1929 Hancock Street San Diego CA 92110
619-295-3172 [email protected]
Fresh Lima Beans from McGrath Farms…..Lima Beans: Fresh immature Lima beans are lean, starchy, and slightly grassy, but when cooked, they transform into dense, meaty beans with a sweet almond aftertaste. Their flattened semi-circle pods typically contain two to three oval, squat seeds, making them a unique and flavorful addition to various culinary dishes.
Anthony Maciel
(760) 521-0643
Lima Shelling Beans spotted at Little Italy Mercato. First of the season…..Lima Shelling Beans are versatile in the kitchen. While they can be eaten raw when young, they shine in recipes like soups and cassoulet due to their ability to hold their shape during long cooking times. Freshly shelled beans don't require soaking and cook faster. They pair exceptionally well with ingredients like bacon, tomatoes, cumin, cream, cilantro, and even citrus, offering a rich aroma and flavor when slow-cooked.
Anthony Maciel
(760) 521-0643
Lima Shelling Beans spotted at Little Italy Mercato…...Lima Shelling Beans are also known as Butter beans and belong to the Fabaceae family. They come in a variety of shapes, sizes, and colors, including cream, red, purple, mottled, brown, and black. Interestingly, not only the beans but also the plant's leaves and pods are edible. A one-cup serving of shelled beans contains around 160 calories, 390 mg of sodium, 15 grams of carbohydrates, and 4 grams of dietary fiber.
Lima Shelling Beans spotted at Little Italy Mercato…...The Lima shelling bean, native to the Americas, has its origins rooted in modern-day Mexico to Argentina. Its large-seed variety was domesticated roughly around 6500 BC, while a small-seed variety emerged later, around 800 BC. Europeans first encountered the bean in the 16th century, leading to its spread. Today, Lima shelling beans thrive in tropical, subtropical, and warm temperate regions across multiple continents, including North America, Africa, and Asia.
Anthony Maciel
(760) 521-0643
Bonsall CA
Lima Shelling Beans spotted at Little Italy Mercato…...Lima Shelling Beans: When fresh, these beans have a starchy and slightly grassy flavor, but cooking transforms them into a dense and meaty texture with a sweet almond aftertaste. Each flattened semi-circle pod typically contains two to three roughly oval-shaped beans, showcasing a unique combination of taste and texture that elevates them in culinary applications.
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