Christmas Lima Beans
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Christmas Lima Beans From Barry Farm Foods

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List of Ingredients

Beans, Christmas Lima

Christmas Lima beans have a buttery flavor and creamy texture and tend to become mushy if overcooked.

Sometimes called Chestnut Lima or Large Speckled Lima beans.

Both the large and the small limas are New World beans. Native to the high plains in Peruvian Andes, the large limas can trace their heritage back to about 1500 BC, when they were named after the capital of that country (Lima,Peru).

The plant and bean where initially cataloged and named in 1837 on the island of Jamaica. They became popular during the 1840’s and steadily declined in popularity.  Today, they are rare, yet sought after.
 

Christmas Limas (Phaseolus Limensis) are related to the lima bean, similar to the giant Peruvian Lima but plumper. This is a large bean with a maroon pattern over a creamy background. The Christmas Lima may be referred to as a speckled lima or butter bean in addition to a calico bean. 

The bean is 7/8 long and maintains its markings after cooking. The Christmas Lima is an heirloom bean, which means the bean was handed down within a small community for several generations. 

The bean's chestnut flavor combined with its festive coloring are the reason for the name Christmas Lima.

RECIPE

Warm Christmas Lima and Shiitake Mushroom Salad


1 cup dried Christmas Lima beans, soaked if desired
Sea salt and black pepper
1 small head romaine lettuce
1 pound shiitake mushrooms, stemmed
6 tablespoons extra-virgin olive oil, divided
2 large garlic cloves, chopped
2 cups chopped plum tomatoes
1/4 cup balsamic vinegar
2 tablespoons finely torn basil leaves
Yield: 4 servings


Place the beans in a saucepan, cover them with water to a depth of 2 inches, bring to a simmer and cook, partially covered, until beans are tender, about 1 hour if soaked, 1-1/2 hours if unsoaked. Drain beans and season to taste with salt and pepper. Set aside, covered to keep warm.

Rinse, dry and remove stems from romaine; divide among 4 plates. 

Slice the mushrooms caps in strips about 1/2-inch wide. Heat 5 tablespoons of the oil in a large skillet. Add the mushrooms and garlic and sauté over medium heat until mushrooms are tender. Stir in tomatoes. Continue cooking for about 5 minutes, until tomatoes have softened. Fold in the beans, balsamic vinegar and basil. Again season to taste with salt and pepper and remove from heat. 

Spoon the warm bean-and-mushroom mixture over the greens and drizzle with remaining olive oil. Serve while still warm.

 

Nutrition Facts
per serving: 1 cup
boiled
Amount per serving
Calories221
Calories from fat6
% Daily Value *
Total Fat 0.7g1%
Saturated Fat 0.0g0%
Cholesterol 0mg0%
Sodium 0mg0%
Total
Carbohydrate 39.2g
13%
Dietary Fiber 13.2g53%
Protein 14.6g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information
2.7% of calories from Fat
70.9% from Carbohydrates
26.4% from Protein