Cooking lima beans means just pod 'em and pop them into boiling water.
This page was last updated by Bernard Preston on 6 December, 2018.
I don't know about your neck of the woods, but I've never seen fresh lima beans on sale. There are three possible reasons that I can think of. The growing season is long; at least two months. Then reaping the pods is time consuming. And thirdly podding them is finicky.
So, if you want to make sufferin succotash and enjoy the most delic green bean, then you have to learn growing lima beans ...
Reaping and podding them is a laborious business. Here my granddaughter is giving me a hand; she loves finding the beans in the pod. And she's learning about doing things with her Baa, the value of slow food, how to grow lima beans, about that "other" life style that so many of us in the West have deserted, to our peril.
Rather than visit the psychologist for your stresses and anxieties, try growing lima bean plants. They will slow you down, and bring you joy and contentment.
Yes, the shelling is a slow business. But you know, the things you and a four-year old can chat about over a pod... priceless. For me certainly, for her too, I suspect.
Soon we'll be poring over the lima beans soup recipe. Already she is learning to type on my lap, send emails, copy and paste photos; have you time for your grandchildren?
Toss them into a pot, cover with boiling water and bring to the boil, and simmer until tender. About fifteen minutes.
And now the soup, a flavour and health without equal... but you'll have to wait for the lima beans soup recipe. Next time when I have my camera at the ready.
You're unlikely to have someone ask you at a cocktail party if you've had adequate molybdenum today, a trace element, like you might be quizzed over your vitamin C or zinc.
However, molybdenum is, along with zinc, selenium and copper, vitally necessary for utilization of oxygen in the cell, DNA and RNA reproduction, destruction of the free radicals that cause cancer and sustaining the integrity of all cell membranes.
More interestingly, lima beans contain a significant amount of L-dopa, a precursor of the neurotransmitter that is in short supply in those suffering from Parkinson's disease.
However, broad beans are even better, and more controlled studies have been done; for many two tablespoons of broad beans would suffice.
Cooking lima beans and the real blessing of this healthy living food; much more than suffering succotash.
A deficiency causes vague symptoms like malaise ("I'm just not feeling well"), loss of appetite and low level obscure neurological symptoms like tingling in arms and hands which are very difficult to diagnose.
On the other hand, toxicity from too much of these minerals also causes serious illness with flu-like symptoms, odd Central Nervous system signs, nausea, diarrhoea, and anemia. Equally difficult to diagnose. The rule of thumb is: get most of your minerals and vitamins from your food, eating from as wide a spectrum of foods as possible.
Lima beans are particularly rich in molybdenum.
Half a cup of lima beans contain 100% of your molybdenum daily
Legumes like lima beans are the best source of vegetable protein; cooking lima beans gives you access to this lovely food that enables you to reduce your dependence on red meat.
Half a cup of lima beans contains one sixth of your daily protein need, a quarter of your fibre, and is rich in other important minerals such as iron and magnesium, vitamins such as folate and 10% of thiamine (vitamin B1, a deficiency of which causes generalised muscle weakness ...)
"Beans beans are good for the heart
The more you eat them the more you fart!
The more you fart the better you feel
So eat your beans with every meal!"
- Neenah's son (4 years old)
There are many different varieties of Lima Beans, yes, indeed they
come from South America. Spanish conquistadors wrote not only of the abundant
silver found in Peru, but of the delicious beans they found in Lima. Healthy living direct from the very deep south.
When growing lima beans avoid those with pink veins, they are rather tasteless and starchy, but the little green ones are my favourite. They are very sweet and of course perfect for your sufferin' succotash recipe ... a delic and healthy corn and beans recipe.
I love to fry half an onion in butter with a little chilli, perhaps some chopped tomato, and then add the limas and other beans such as these favas. After it's sizzling, add a little water and cook for five minutes.
Then you can toss some greens like broccoli in; poach an egg on top and it makes a magnificent breakfast.
Growing and cooking lima beans does your garden, as well as you, a great favour. Legumes like lima beans have biological nitrogen fixation bacteria attached to their roots, obviating the need for artificial fertilisers. The element is the foundation of the amino acid building blocks of protein in your body, and all living animal tissue.
Enjoying a wide range of foods, perhaps including cooking lima beans, is the only way to make sure we aren't deficient in some unknown mineral, vitamin or phytochemical. It's impossible to go chasing after each one of these. Could I be deficient in molybdenum? It's an absurd thought and we should rather be concentrating on healthy choice foods on a daily basis.
Particularly, at this page on green beans, look out for the report from the Woman's Initiative on the grave dangers of taking post-menopause hormones: cancer, leaking bladder, early senile dementia...
Did you find this page useful? Then perhaps forward cooking lima beans to a fellow book- or earth-worm.
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