Lima Beans
Lima bean is a bean plant grown in tropical countries and the United States, also known as Cape bean or pea, Sie`va bean, sword bean, jack bean and chad bean. The seeds are normally pale green and the same size as broad beans.
Lima beans is flat, kidney-shaped bean native to Peru it has a pale green color that becomes creamy yellow as it matures and a waxy texture; available fresh, dried, canned, or frozen. The mature bean is also known as the butter bean and calico bean.
You'll find Lima bean at the market still in their pods, lima bean look like very short, very wide romano beans; or already shelled. Though shucking beans takes some time, the pods are really the best indicator of freshness. Look for pods that are firm and crisp. If you're buying shucked beans, make sure none have soft spots or discoloration. Lima beans should be refrigerated in a tightly closed plastic bag.
You can cook Lima beans with 2 cups water and salt in medium sauce pan and add the bean. Cook the beans until tender, drain the liquid and add the butter. Sprinkle lightly with the black pepper before serving. or you can make it in your own way.
How to Grow
Grow lima beans in soil that is evenly moist and well drained. Bean seeds may crack and germinate poorly if the soil moisture is too high at sowing. Don't soak seeds in advance of planting or they may crack, don't over-water after sowing. Keep the soil evenly moist during flowering and pod formation.
Grow lima beans in soil that is evenly moist and well drained. Bean seeds may crack and germinate poorly if the soil moisture is too high at sowing. Do not soak seeds in advance of planting or they may crack; do not over-water after sowing. Keep the soil evenly moist during flowering and pod formation
Source from Larousse Gastronomique ,
Webster's New World Dictionary of Culinary Art by Steven Labensky, Gaye. G. Ingram, Sarah R. Labensky
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