Lima beans are a great source of iron. They are also a fat free source of protein, and provide dietary fiber. Lima beans do not cause a raise in blood sugar levels after eating, so they are great fuel for the body. Lima beans are popular in soups and salads. They go great with ham to make a soup or stew, and mix well with other beans for a bean salad. [photo via tasteofhome.com]
Unfortunately for lima beans, they have the reputation of being one of the most despised vegetables by kids and adults alike. That’s why everybody pretty much ignores Lima Bean Day on April 20th.
With all their healthy properties, it is a shame that they are not more widely eaten and loved. Perhaps it is because of the dryish taste that a lima bean can leave in your mouth or because their texture is different from that of other more loved beans. Finding ways to add lima beans to you and your family’s diet is easier said than done, however, as recipes for lima beans that appeal to kids are hard to find.
Those who enjoy lima beans will eat them any number of ways, warmed with butter and lightly salted or pickled in a three-bean salad. For those who would prefer to not know that they are eating lima beans, or to get kids to eat this vegetable, there are ways to hide lima beans in foods and serve them up without anyone complaining or even noticing. Lima beans can be mashed and mixed into mashed potatoes. Mashed limas can also be hidden in homemade hamburgers or veggie burgers.
Soup and chili loving families might want to try this lima bean chowder from TasteOfHome.com. It was created by Kathleen Olsack, and was a contest winner at a Lima Bean Festival in West Cape May, New Jersey…
- 3 cans chicken broth (14 ½ ounce cans)
- 2 cans lima beans (15 ¼ ounce cans, rinsed and drained)
- 3 carrots (medium size)
- 2 potatoes (medium size, peeled and diced)
- 2 sweet red peppers (small size, chopped)
- 2 onions (small size, chopped)
- 2 celery ribs (thinly sliced)
- ¼ cup butter
- 1 ½ tsp dried marjoram
- ½ tsp salt
- ½ tsp pepper
- ½ tsp dried oregano
- 1 cup half and half cream
- 3 bacon strips (cooked and crumbled)
In a Dutch oven or soup kettle, combine the first 12 ingredients. Bring to a boil over medium heat. Reduce heat. Cover and simmer for 25 to 35 minutes or until vegetables are tender. Add cream. Heat through but do not boil. Sprinkle with bacon just before serving. Serves 10 to 12.