Organic Lima Beans - 500 grams.
Enjoy our fresh Organic Lima Beans. Large lima beans, are big, flattish beans that range from pale yellow to white. (The small, pale green, kidney-shaped beans that you may recognize as limas are actually baby limas. They were first experience by Europeans in Peru by Spanish explorers who named the beans after the country’s capital, Lima.) Lima beans have a velvety texture and rich, savoury, almost buttery flavour. They are great baked or braised, and in chowders and succotash.
Lima Beans have been cultivated in Peru for 7,000 years and were popular in both Inca and Aztec cultures for more than 5,000 years.
Our Organic Lima Beans have a soft, creamy, texture and go well in salads, stews, soups, chili and a whole host of other recipes.
Organic Lima beans can be added to recipes to provide additional protein, fibre and essential nutrients. They are a source of folate which contributes to the reduction of tiredness and fatigue – particularly important for those with hectic schedules.
Just one 70g serving of cooked Lima beans is a source of Folate, Potassium and Manganese.
Due to their nutritional content Lima beans make a filling addition to a meal and help to stave hunger cravings. The size and texture of Lima beans makes them a lovely addition to bean or rice salads.
How to prep:
There are two ways to soak dried beans: A cold (long) soak, which guarantees fully hydrated beans, or a hot (quick) soak, which is speedier but leaves the possibility that some beans won’t be fully hydrated and may therefore not cook as evenly.
Spread the beans out and pick through them, discarding any rocks, bits of debris, and shrivelled beans. Then rinse the beans under cold water to remove any dust or dirt.
For a cold (long) soak: Put the beans in a large metal bowl with enough cool water to cover by about 3-inches. Soak at room temperature for six to eight hours, adding more water if the level gets low. Drain and rinse before cooking.
For a hot (short) soak: Put the beans in a large pot with enough cool water to cover by about 3-inches. Bring to a boil; boil for two minutes. Remove from the heat, cover, and let stand for one to two hours. Drain and rinse before cooking.
Cook gently, and season at the right time:
Cook soaked beans in fresh water to reduce gas-causing oligosaccharides, hard-to-digest complex sugar molecules found in legumes. Never let beans boil, except at the very beginning. Gentle simmering keeps the beans intact and creamy, not mealy. Wait to add salt until the beans have begun to soften, usually about halfway through cooking. That way, the salt can pass through the beans’ softened skin and bring out their flavour. Add acidic ingredients such as tomatoes, vinegar, wine, or citrus juice once the beans have softened; if added too early, acid can thicken the beans’ skin and extend cooking time. Non-acidic seasonings such as herbs, garlic, and onion can go into the pot from the start. Don’t bother skimming off any foam that rises to the top of the cooking liquid. It’s simple water-soluble protein released from the beans and will dissolve on its own. Always taste several beans to check for doneness. Some beans may be cooked through, while others need more time.
Dried beans can last for years. They are best kept sealed and stored in a dark place, without moisture, at a temperature less than 24 degrees C / 75 degrees F.
Freshly cooked beans, should be stored in a container with a tight fitting lid and kept in the refrigerator. They will keep fresh this way for up to 1 week.
You can also freeze cooked beans in an air tight container to keep them for up to 6 months.
Some benefits of proper food storage include: eating healthier, cutting food costs and helping the environment by avoiding waste.