Lima Beans—Better Known as Butter Beans in the Deep South.
Cooks' Note
Lima beans were named for the capital city of Peru. Limas are unusually high in fiber, containing 6.9 grams per 1⁄2 cup serving. They are also a good source of vegetable protein.
Recipe information
Yield
serves 8 to 10
Ingredients
3 cups diced cooked ham (not sugar-cured)
1 large yellow onion, chopped
1 clove garlic, chopped
1 pound dried lima beans, rinsed and picked over
1 1/2 quarts (6 cups) water
2 large bay leaves
Salt and ground black pepper to taste
Preparation
Brown the ham in a 3-quart nonstick saucepan over medium-high heat, about 4 minutes. Add the onion and garlic, and sauté until the onion is translucent, about 3 minutes. Add the beans, stirring to coat. Add the water and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer until slightly tender, about 45 minutes. Remove and discard the bay leaves. Season with salt and pepper.
