Lima beans, also known as butter beans originated in the South America. They are rich in fibre, protein, magnesium, potassium and phosphorus.

HOW TO CHOOSE

• Choose dried beans that have smooth skins, without shriveled or broken coats.

HOW TO PREPARE

• Soak dried lima beans overnight (8 hours or more). Rinse lima beans before cooking. Add 3 cups of water for every cup of dried lima beans when cooking.
• Saucepan: In a saucepan, combine dried lima beans and water. Cover and bring to a full boil. Reduce heat and simmer until tender (40 to 60 minutes).
• Microwave: Combine dried beans and water, cover and cook on high 10-15 mins.
• Canned lima beans: Rinse prior to eating/cooking to reduce sodium content.

HOW TO STORE

• Dried lima beans in sealed containers stored in a cool, dark and dry area can be kept for years.
• After cooked, drain, cool, cover and store in the fridge for up to 5 days.

HOW TO FREEZE

• Lima beans can be frozen in freezer bags or small containers for up to 6 months
• Lay the cooked lima beans flat in freezer bags or small containers.

Nutrient spotlight: phosphorus

Did you know: 1 cup (170g) of cooked lima beans provides 32% of an individual’s daily value of phosphorus?

Phosphorus:

• Assists in storing and using energy.
• Works with calcium to build strong bones and teeth.
• Helps maintain a normal pH in our bodies.

Sources of phosphorous:
Legumes (beans, peas, lentils), seeds, nuts, milk, cheese, yogurt, eggs, soy products, whole grains, meat, poultry and fish.

Recipes

Click on a recipe to download it.

Paella Valenciana:

Simple Succotash: