Grower
Seasons/Availability
Lima Shelling Beans are available mid-July to November stretching into December.
Current Facts
Two main types are available in the marketplace: the small-seeded baby lima beans and the large thick-seeded potato limas known as Fordhook limas. Another type of lima bean is called the Christmas lima which is a large speckled reddish brown bean that tastes deliciously creamy and mild when cooked. Just about fifteen pounds of beans are eaten each year by the average American and this consumption is increasing steadily. Five hundred million pounds to one billion pounds of baby limas, and found hundred to seven hundred million pounds of large limas are currently produced in the United States each year. Many fresh shelling beans are difficult to find due to seasonality and growing regions, unlike dried beans which are readily available. Peas, beans and lentils are referred to as pulses and offer a variety of textures and flavors.
Description/Taste
Two or three creamy-green colored beans are encased in the Lima Shelling Bean's flat slightly curved green inedible pod. Offering a mild and mellow flavor when cooked, the flavor is reminiscent to that of the butter bean, which they are sometimes called. Immature bean pods tend to be smaller, causing the beans inside to sometimes taste too starchy or have a mealy texture. To shell, press on the pod's inside curve; split open and remove beans.
Nutritional Value
Shelling beans must be cooked and should not be eaten raw as the human body cannot digest the raw beans. Heat and cooking only deactivates the toxin present in the raw beans and does not break it down. However, the deactivated toxin passes through our bodies and is not harmful. Lima beans are an excellent source of folate, iron, potassium, magnesium and thiamine. Packed with fiber, they offer other nerve-soothing B vitamins plus protein. Cholesterol-free and having only a trace of fat, lima beans are low in sodium. One-half cup cooked lima beans contains about 108 calories. Prepared with rice, corn and other grains, limas provide a great source of protein. Eating five daily servings of vegetables and fruits lowers the chances of cancer. A recent study found that eating nine or ten daily servings of vegetables and fruits, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Applications
Tender cooked lima shelling beans are especially excellent added to soups, stews, casseroles, stir-fries or vegetable salads. Mash like potatoes; top with butter. Fresh herbs, garlic, onion and cured pork bring out the best in most types of beans. To prepare, remove beans from pods; discard pods; soak beans briefly in water but not overnight like dried beans; drain; cover with salted water; cook until tender, about fifteen to twenty minutes; drain. Braising is the preferred method for bringing out best flavor and texture. Braise in salted water, chicken stock or vegetable stock until tender or until liquid is absorbed. Use as desired. NOTE: Never cook raw beans and pulses in a slow cooker. Always soak dried beans overnight or at least 8 hours; drain; cook in fresh water or stock until tender before adding to a slow cooker. Fresh shelling beans must be pre-cooked before adding to a slow cooker as well. To store, refrigerate shelling beans in a perforated plastic bag to allow airflow. For optimum quality, use within one week. Pods may begin to turn black or develop spotting but the beans inside will not be affected.
Ethnic/Cultural Info
Especially in the South, lima beans are often called butter beans.
Geography/History
Thought to be native to South America, lima beans possibly had their beginning in Peru and of course, the capital of Peru just happens to be Lima although the city's name is pronounced "Leema". Captain John Harris of the U.S. Navy is credited with introducing the lima bean to North America in 1824. Preferring a long season of warm sunny days, lima beans, also called chad beans, continue to be a favorite legume in Central and South America. In the United States, the states located along the Gulf of Mexico provide perfect growing conditions. California and the Eastern Seaboard also have favorable climates suited for this warm season-loving bean. Preferring medium to light loamy well-drained soils that are generously fed with organic matter, germination takes place in about six to eighteen days and reach maturity between sixty and eighty-five days. Lima beans for the fresh market are most often hand harvested to prevent damage but sophisticated mechanical harvesters are being developed that successfully protect delicate lima beans. California is a major producer and provides most of the lima beans used for domestic culinary consumption. Lima shelling beans are locally grown at McGrath Family Farm in Camarillo, California. McGrath Family Farms has been growing exceptional produce since 1972. One hundred percent organic, this successful farm grows fifty to sixty-five different produce items on its thirty-five to fifty-four acres of fertile land. Specialty Produce strongly supports our local California growers and farming industry.
