Baby Lima Beans
$2.13 per 250g
|Nutritional Information||Per serve||Per 100g|
Baby Lima Beans
No known Allergens. May contain Gluten as it is processed on the same line.
Country of Origin
Store in an air tight container in a cool (<15o C), dry place, away from direct sunlight.
Up to 24 months when stored as above. See Best Before date.
How to Use
Lima Kidney beans must be pre-soak in plenty of cold water (in a large bowl with room for beans to double in size) for 8 hours, or overnight, before cooking. This removes the naturally occurring Lectin and Saponin found in many pulses, which can impede digestion. Most of the skins will fall of these beans during soaking or cooking – skim with a sieve to remove if desired. Drain beans, rinse well and place in a pot of fresh cold water or stock, 1:2. Bring to the boil and skim off any foam, before reducing heat and simmering until tender – about 1-2 hours or when you can pierce with the tip of a knife. Do not add salt while cooking, as this can make outer skins of legumes tough. Drain and use or refrigerate for up to 2 days. Yummy cooked Lima beans beans can be chilled and added to salads and delicious vegetarian burgers, or used hot in hearty soups (especially good in Minestrone) and hotpots. They are great in curries and spiced dishes. Left-over spicy beans are a scrumptious topper for baked potatoes with grated cheese or sour cream. Or toss with Mediterranean vegetables as you char grill. The softer, buttery texture of Lima beans makes them perfect for mashing. Serve hot with minced garlic and butter or blended with smashed parsnip. Crush cold beans with a fork to make great dips; mix with olive oil, lemon juice, garlic & parsley, or basil & chilli.