Lima Beans (Fresh)

Fresh Lima Beans: Nutrition and Guide

Fresh or frozen lima beans — harvested while still green and tender before the seeds dry completely — are quite different in flavour, texture, and culinary character from their dried counterparts. At this stage, the beans are starchier and sweeter than their dried form, with a pleasant grassy sweetness and a smooth, creamy interior. In the United States, fresh and frozen lima beans are important vegetables particularly in the South and Mid-Atlantic regions, eaten as a side dish in their own right rather than being treated purely as a dried pulse. Frozen baby lima beans are widely available in Britain and provide much of the nutritional value of fresh at a fraction of the preparation effort. Succotash — lima beans and corn — is the most famous fresh lima bean dish and has centuries of Native American culinary history behind it.

Nutritional Value and Uses

Fresh lima beans (immature seeds) provide 113 kcal and 6.8 g of protein per 100 g, with 20.9 g of carbohydrates, 0.9 g of fat, and 4.9 g of fibre. They provide folate, thiamine, B6, iron, phosphorus, potassium, manganese, and vitamin C. Cook fresh or frozen lima beans in lightly salted boiling water for eight to twelve minutes until tender. Dress with butter, salt, and pepper for the classic Southern preparation. Add to soups, stews, and grain dishes. Combine with corn, red pepper, and herbs for succotash. Use as a side dish alongside roasted meats.