Giant White is a large, flat, cream colored bean about 1 inch in length. This bean is similar to the Christmas Lima in length but slimmer in width. This Lima is also referred to as a butter, curry, Madagascar, lab, or Pole Beans, another reference is the Cape Pea. The Giant White Lima has creamy texture and a savory flavor. It is native to Central America. This bean found its way to Peru several millennia ago. Spanish explorers brought the bean to Europe where it thrived in the temperate climate, the slave trade carried the bean to Africa where they are now one of the most important beans on the continent. In Greece they are called Gigandes.|
A rich source of Potassium. Can be used in soups, casseroles, and on rice or your favorite grain. Make succotash by adding whole kernel cut corn.
Serving Size: 1/4 cup (35 g) (approx. 1/2 cup cooked)
Nutrient Amount %DV
Calories 70 Calories from Fat 0 Total Fat 0 g 0% Saturated Fat 0 g 0%
Cholesterol 0 mg 0% Sodium 20 mg 1% Total Carbohydrate 22 g 7%
Dietary Fiber 12 g 48% Sugars 1 g Protein 7 g Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 10%
Lima Beans are traditionally used in Succotash, a dish the pilgrims learned from the native Americans. The light flavor of this legume makes it a wonderful side dish, simply tossed with olive oil and fresh herbs. The smooth texture allows the bean to work well in a pureed form.
also available in organic
Basic Bean Cooking Instructions
Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water of cover, bring to a boil, remove from the heat , and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean.