I love all types of beans but I have to admit that Lima’s are not the typical bean that I run to. I tend to favor the sturdy kidney bean, the versatile pinto bean or some fancy heirloom bean like Zuni Gold or Anasazi. Funny how it takes a silly food holiday to bring Lima’s to the forefront of my mind.
Growing up in the South, we called them Butter Beans because of their smooth, buttery texture. These bad boys are a nutrition all star being high in fiber, protein, vitamin C, iron, magnesium, phosphorous, potassium, copper, and manganese. One cup of Lima Beans provide 209 calories, 1g fat, 40g carbohydrates, 9g dietary fiber, 31g net carbs (carbs minus fiber), and 12g protein.
In honor of the oft forgotten Lima Bean, I made a zesty succotash with Baby Lima Beans. Succotash is something that I’ve only had a few times but I’m not certain why. It’s very healthy and easy, again, just not at the forefront of my mind. Succotash has always been associated with Lima’s, in my mind, but my research indicated that succotash is any dish with beans and corn and it was very popular during the Great Depression. I can see why. It’s a humble, simple dish packed with nutrition.
My version was adapted from Creamy Succotash at About.com’s Southern Food section. I made the recipe as indicated but added in a can of drained Ro-Tel (diced tomatoes and green chilies) and two tablespoons of diced bacon. It was extremely good. I did make this with dried Lima’s that were soaked overnight but my next attempt will probably use frozen because the beans did not remain intact after mixing in the other ingredients. Otherwise, I suppose I could mix everything and then toss in the Lima’s at the very last second. They are the star of the show, after all.
As I previously mentioned, it was also National Pineapple Upside Down Cake Day, today. I am on the lookout for a unique recipe and will probably post in a couple of days. Let me know if you have any ideas or favorites.
Did you serve Lima Beans today?