Cooks' Note
Lima beans were named for the capital city of Peru. Limas are unusually high in fiber, containing 6.9 grams per 1⁄2 cup serving. They are also a good source of vegetable protein.
Recipe information
Yield
serves 8 to 10
Ingredients
3 cups diced cooked ham (not sugar-cured)
1 large yellow onion, chopped
1 clove garlic, chopped
1 pound dried lima beans, rinsed and picked over
1 1/2 quarts (6 cups) water
2 large bay leaves
Salt and ground black pepper to taste
Preparation
Brown the ham in a 3-quart nonstick saucepan over medium-high heat, about 4 minutes. Add the onion and garlic, and sauté until the onion is translucent, about 3 minutes. Add the beans, stirring to coat. Add the water and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer until slightly tender, about 45 minutes. Remove and discard the bay leaves. Season with salt and pepper.
