Sweet Baby Lima’s recipe is a must for your recipe box. Assuming that you have planted lima’s in your garden, you will love the delicate fresh flavor. I still remember shelling peas and beans with my Grandmother Louise one Summer. During my visit, her friends would sit with us for a spell in the yard and share in the work. My little ears enjoyed the adult stories as we worked on the peas and beans.
I don’t recall the conversations of those visits. However, I do recall knowing Louise and friends were sharing secrets. Probably conversations that my Mother would not have approved of for little ears. I remember that I loved every minute of it, even though I was shellin’ peas. If you have a secret, send me an email. I will pick up a bushel of peas and we can sit on the porch for a spell.
James McNeill Whistler
Date: c.1883 – c.1884
Style: Impressionism
Media: watercolor, paper
In season, you may buy fresh baby lima beans at your local farmer’s market fresh or frozen. Fresh baby lima’s are available from June to September. Typically you may buy frozen lima’s all year-long from your grocer’s freezer. Baby Lima’s store well in the freezer.
When to serve Sweet Baby Lima’s
Within less than an hour and minimal involvement, you will have a healthy and tasty side dish. Fresh baby lima’s may enter the pot hard but easily yield to a creamy bite of delicious. Sweet Baby Lima’s will stand up to any protein that you may choose to serve alongside this versatile bean. Lima beans may also be cooked ahead and reheated before serving. Always a good idea to have a couple of “make ahead recipes” in your recipe box.
In addition to the flavor of lima beans, this baby bean delivers nutrition in a tiny bite. Lima Beans are low in cholesterol and fat. Lima beans are high in B vitamins, folate, iron, protein, fiber and potassium. Lima’s also contain phytochemicals coumestrol and saponion which may have anticancer benefits. Add Sweet Baby Lima’s to your menu planning, they will complement your meal.
As early as the 1500’s the baby lima bean was on the table for diners. The tiny bean originated in Lima Peru and shared the name. Amusingly, the pronunciation did not go with the lima bean to the South. These baby beans have always been called lye-ma beans not lee-ma beans as in Peru.
Early Sweet Baby Lima Drama
No matter it’s origin, as a child, I still remember my horror at being served succotash. And you want me to eat that? Our parents really wanted to see empty plates before you left the table. Succotash included lima’s, corn and tomatoes mixed together. Even I didn’t want to eat succotash as a child. Who mixes limas, corn and tomatoes all together?
Alexa Shout out to Sly and the Family Stone’s “Hot Fun in the Summertime”
- 2 Pounds Fresh Baby Limas Fresh or Thawed of frozen
- 3 Cups Water
- 1 Teaspoon garlic Chopped
- 3/4 Teaspoon Salt
- 1/2 Teaspoon Black Pepper Freshly ground
- In a medium pot on high heat add lima beans and water. Bring to a boil
- Add in seasonings and garlic. Turn down on low heat and cover with lid but not all the way. This will prevent pot from boiling over. Cook for 30-40 minutes or until tender.
- Taste and adjust seasonings as needed. Serve immediately.
- Lagniappe: When lima's are available in season, cook a bunch and add to freezer. Lima's freeze well. Package in one quart freezer bags and remove as needed.
I love limas! And even like succatash? Do you remember eating butter beans? My grandmother in NC would always have those in her freezer.
Me too! My palate has grown up since I turned my nose up at the succotash that my parents served ages ago. I love butter beans too. Grandmother’s are especially good at cooking butter or lima beans. I think they use Granny-magic.
Yummy!
Thank you! Easy, healthy and low fat.
I love the baby green limas! I cook them with a lot of water, let them cook down until there’s a thick gravy type in the pot with the beans but not overcook! I love hot cornbread with mine and can make a meal here! I season with ham and salt to taste!
That all sounds good Mrs Wilson. Cornbread with veggies is always good. Thank you for your support