Lima beans originated in Andean South America thousands of years ago.
Large-seed Lima beans originated high in the Andes mountains of South America thousands of years ago, while smaller-bean varieties grew at lower elevations in Central America. Conquering Spanish troops and explorers exported the hardy bean to Europe and North American.
Origins
Lima beans were a diet staple for the Inca and earlier Peruvian civilizations
Lima beans, with their large starchy seeds, have been traced back to about 2000 B.C. when the Moche people cultivated Lima beans throughout their empire along what is now coastal Peru. They often depicted images of beans in their iconic pottery.
When the Spanish exported the beans to Europe and elsewhere in the Americas, the labels on shipping crates stated the origin as the Peruvian capital, Lima, giving the beans their name even though they are pronounced differently, according to World's Healthiest Foods.
Smaller beans were grown at lower elevations from Argentina into Mexico, but they also became known as Lima beans because of the similar shape and color.
Lima beans were dietary staples among the Aztec populations in Central America, as well as the Inca and earlier civilizations in Andean South America.
Expansion
Lima beans, like most beans, can be dried and stored for long periods of time, making them ideal for use on explorer's ships in the 1500s and easily sent overseas, according to Agro Products.
While the Spanish introduced Lima beans to Europe and parts of North America, Portuguese explorers took them to Africa where they have become a staple in the diets of many sub-Saharan cultures, according to World's Healthiest Foods. With their ability to tolerate tropical climates better than other bean varieties, the Lima bean also has become a reliable crop in parts of Asia.
The cooked Lima bean and corn combination known as succotash is a traditional Native American dish, but the beans are not native to the United States. Commercial Lima bean production began in the United States in the 1800's, according to World's Healthiest Foods.
Varieties
Many varieties of Lima beans exist but the two most popular in the United States are the foodhook, commonly known as the large Lima bean; and the baby Lima bean, which evolved from the small-seed lower elevation bean, according to World's Healthiest Foods. A pale, almost yellow version of the large-seed Lima bean also is known as the butter bean and is particularly prized by cooks in the southeastern United States.
Characteristics
Lima beans are kidney-shaped and grow within flat oblong pods in either pole- or bush-bean varieties. While generally light green to cream in color, some varieties produce red, purple, brown and striped beans. Lima beans, known scientifically as Phaseolus lunatus, have a potato-like starchy taste and soft, buttery texture when cooked.
Lima beans are sold fresh, dried, frozen or canned. Japanese cooks use the small-bean variety to make a bean paste known as "an" that is used in desserts, according to Belly Bytes.
Nutrition
Lima beans are rich in potassium and other minerals as well as choline, vitamin E and B vitamins, according to Organic Facts. Health benefits of eating Lima beans include lowering blood sugar levels and reducing cholesterol levels, according to Organic Facts.
Warning
Lima beans naturally contain cyanide compounds that can be fatal if eaten in raw form or as raw-bean flour. Lima beans need to be soaked and cooked thoroughly to eliminate the toxins, according to World's Healthiest Foods. Many Lima bean varieties being grown today have much lower levels of cyanide than traditional varieties.
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