Lima - Beans 1kg

Usage

Soak for about 10 hours in fresh water at 4 degree C, drain and rinse well. Cook on a low heat for about 45 minutes. Great in soups, casseroles and stews and with corn. Mixes well with carrot, lamb, poultry and seafood.

It can be combined with chilli peppers and onions.

Medicinal Powers?

Raw Lima beans contain toxic linamarin which turns into cyanide when consumed. One handful of raw beans can make a person violently ill.

Cooked, they are good for cholesterol-lowering, can help in diabetes and may reduce the risk of breast cancer. Its fibres aid digestion, and it is a source of iron, magnesium and protein.

Fun Facts

Originally exported by the Spanish from the port of "Lima" in Peru and that is how they got their name. Bags were marked "Lima Beans" They have been cultivated in Peru and Guatemala, for more than 7000 years.

Lima beans began showing up in ancient literature in the 16^th century .

They are also called "butter beans" because of their buttery texture.

Country of Origin!

Refer to product information sheet.