OliveNation baby lima beans, originally native to Central America are named after the capital of Peru. These flat, greenish-white legumes are high in fiber and protein, as well as folate, and magnesium and iron. The sweet flavor and a creamy texture of baby lima beans gives them their common name, butter beans.
Baby lima beans are a popular in the Southern United States, where they are cooked with ham and served with cornbread. Cook baby limas with carrots, potatoes, celery and onions to make a hearty soup. Combine corn and baby limas to make succotash, a traditional Native America dish. They are also popular in Spain, where they are served in Valencian Paella.
How to Prepare Baby Lima Beans: Like other dried beans, baby limas should be pre-soaked before cooking. Soak 1 pound of baby lima beans overnight in at least 8 cups of cold water. Drain and rinse. Place in a large soup pot and cover the beans with cool water. Bring to a boil for 30 minutes, sautéed onions and celery, ham (optional), and seasonings to taste, then reduce the heat to a simmer and cook for 60 minutes or until tender.
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