Giant Peruvian Lima Beans

6 x 15 oz Units
Manitou Trading Company
Wholesome Legumes:
All Natural Gluten Free
Order Process:
Allow 1 Day, Orders Received Friday - Sunday will be Processed Monday
Shipping Service:
FedEx Ground
Within 3-5 Business Days
Customer Reviews
Basic Preparation
Nutrition Facts
Giant Peruvian Lima (Phaseolus limensis) is a large, flat, cream colored bean about 1 inch in length. These
beans can also be referred to as butter, curry, Madagascar, lab, or Pole Beans. Native to Central America, the
Giant Peruvian Lima has a creamy texture and savory flavor. Spanish explorers brought the bean to Europe
where it thrived in the temperate climate. The slave trade carried the bean to Africa where it is now one of the
most widely consumed beans on the continent.
Lima Beans are traditionally used in Succotash, a dish first enjoyed by the Native Americans. Its light flavor
shines when simply tossed with olive oil and herbs. The smooth texture allows the bean to work well in a
pureed form.


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Carefully sort beans and rinse thoroughly. Soak beans in three times their volume of cold water for 8-12 hours.
Drain soaking water, add fresh water to cover beans by 3 inches. Bring water to simmer, and cook beans,
uncovered, until tender, approximately 1-1/2 to 2 hours. Season with salt in the final stages of cooking.
Spicy Peruvian Succotash
5 slices thick-cut bacon, diced
1 small sweet onion, diced
2 tablespoons Organic New Mexico Chile Flake
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1-1/2 cups cooked Peruvian Lima Beans
1 cup cherry tomatoes, halved
1-1/2 cups fresh corn kernels
1 tablespoon sherry vinegar
1/4 cup picked cilantro leaves
1/4 cup roughlly chopped arugula
Fry bacon on medium heat in a large skillet until crispy, then remove to drain on a paper towel, leaving excess
rendered fat in the pan.
Add onion and cook until translucent, about 4 minutes.
Add garlic, chile flake, salt and pepper and sauté just until aromatic, about 1 minute.
Add cooked Peruvian Lima Beans, tomatoes and corn to pan, and cook just until tomatoes are tender, about 4
Finish by adding sherry vinegar, then turn off heat, fold in cilantro and arugula and let sit for 10 minutes before
Makes about 6 servings