Method Cover lima beans with water by 2 inches in a pot. Bring to boil over high heat. Boil for 2 minutes then remove from heat, cover and let sit for one hour. Drain well and rinse beans.

Rinse 1/2 cup dried lima beans in water, place in a saucepan with 6 cups of water and bring to a boil. Lower heat to a medium simmer and cook for several hours until the beans soften, adding more ...

Uncover, then turn heat to medium-low and cook another 10 to 15 minutes, stirring occasionally or until beans are just soft, adding more water if needed. Season well with salt and pepper.

Lima beans aren’t flashy. They don’t need bells and whistles (or soup and onions). If simmered long enough, their pot liquor becomes thick and creamy, thanks to their high levels of starch.

The beans get their name from their place of origin – Lima, Peru – though the legume’s pronunciation includes a long “i” sound (lye-muh). They come in a variety of shapes and colours ...

“Lima beans are great,” Ganaway said. “I’m always a firm believer [that] if you’ve had something you didn’t like, you probably just haven’t had it cooked in a way that you would like ...