Lima Beans

Also known as the moon bean, the lima bean, like the edamame, is rather exotic in German cuisine. The large beans most likely originally came from Peru – hence the name, which comes from the Peruvian capital – and are a popular and very filling food ingredient throughout South America. Lima beans come in different colors from white to brownish to green, as well as spotted or striped. In this country, mainly white copies are available. Their mild taste and floury consistency allow the lima bean to be used in a variety of ways, for example as a side dish or in a stew. Since they keep their shape after cooking, they are also an attractive addition to the menu.

Purchasing and storage

Moon beans are available in dried form all year round, and lima beans can also be found on well-stocked supermarket shelves. Stored dry, cool, and protected from light, they will keep for at least a year. If the dry goods are torn, make sure to reseal the bag tightly. Opened preserves should always be stored in the refrigerator and consumed within two days.

Cooking tips for lima beans

Like many other legumes, lima beans contain toxic substances when raw, which is why they should only be eaten cooked. Why can’t you eat beans and other legumes raw? The expert answers this question in detail.

Dry goods should be soaked before further processing, ideally changing the water a few times. In the case of already soaked specimens from glass or cans, it is sufficient to rinse the beans thoroughly in a sieve. Otherwise, lima beans can be used like white beans: in a salad, in a soup or stew, or as a side dish. You can also prepare recipes with other types of beans, such as a chili con carne or a kidney bean stew, with giant beans. Cooking time is 60 to 90 minutes if the lima beans have been soaked overnight. The legumes harmonize well with tomatoes, onions, garlic, chili, paprika and pepper. Some caraway improves digestibility.