Instructions: CHRISTMAS LIMA BEANS (Phaseolus Limensis) are typically plumper than the Giant Lima. This bean has a maroon, batik-type pattern over a creamy white background. The beans chestnut flavor combined with its festive coloring are the reasons for the name Christmas lima.

* The Christmas lima can be used in traditional succotash, a mixture of sweet corn and beans. Good with soups and as an ingredient in warm salads.

* One cup of dried yields three cups cooked. 1:3

* Soak overnight or
bring to a boil for three minutes; cover and soak for 2-3 hours.

* Cook for 1 hour.

! This bean produces quite a bit of foam, cook partially covered.

beans.mcf at kitpath

NOTES : My sources say that the limas foam alot when cooking. They should taste somewhat like chestnuts. That suggests using some for salads with red onion, garlic, balsamic dressing. Or with rice: a creamy risotto perhaps with a little chopped pistachio and sun dried tomatoes.

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