Lima beans are a nutritious legume with various names and cultivars. They originated in South America and were grown by Native Americans. They can be used in a variety of dishes and are easy to grow in a temperate climate. Cook them well to avoid cyanide compounds.
Lima beans are a type of legume native to South America. These highly nutritious beans are known by a number of alternative names, including Haba beans, sugar beans, butter beans, Guffin beans, civet beans, Hibbert beans, Pallar beans, Sieva beans, Madagascar beans, and Burma. For people who prefer precision, the scientific name is Phaseolus lunatus, and the beans come in two sizes, with larger beans believed to have originated in the Andes, while smaller beans were grown elsewhere in Mesoamerica.
In addition to coming in two sizes, lima beans also come in numerous cultivars that can have distinctive color patterns. Typically, the beans are green to creamy white in color, with a starchy flavor that also has a hint of softness and richness. Most markets carry dried beans, and you can also find them canned in many stores. When in season, fresh lima beans can be found at some farmers’ markets and are definitely worth a try. People in temperate zones may also try their hand at growing the plants themselves.
The history for the domestication of lima beans is somewhat obscure. The beans are certainly very old and definitely originated in South America before drifting north. When European settlers reached the Americas, Native Americans grew these beans and other legumes as an important part of their diet. Beans were undoubtedly one of the first products brought back to Europe, where they became quite popular, unlike the poor tomato, which had to endure decades of ignominy before finally being accepted as a food.
In cooking, lima beans can be used like other beans in a variety of dishes including soups and stews. They can also be pureed to make a bean spread or included in salads and chili peppers. Beans pair well with a wide number of foods and are enjoyable too.
Depending on the cultivar, lima beans can grow in the form of a bush or a vine that requires an arbor. They tend to mature quickly, so some gardeners like to stagger their plantings to prolong the availability of fresh beans. Plants grow best in a temperate climate and should be planted after wet, cold weather is no longer a risk, as humid conditions can retard growth. In cold spring climates, the seedlings can be started in a greenhouse and transplanted.
Like other beans, lima beans appreciate some room to grow and should be staked to reduce the risk of rotting pods. Fresh beans can be harvested anytime when the pods get large enough, or they can be left on the branch to dry for the purpose of producing dried beans for storage. Remember that some beans develop cyanide compounds, so be sure to cook them very well before eating.
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