Large Limas are large, flat, cream coloured beans about 1 inch in length. This Lima is also referred to as a "butter bean" because of their starchy yet buttery texture. Lima beans have a delicate flavour that complements a wide variety of dishes, with a creamy texture. The Butter Bean Lima beans are named for Lima, the capital of Peru, where early European explorers were believed to have first discovered these beans. These explorers brought the bean back to Europe where it thrived. The slave trade would carry the bean to Africa, where they're now one of the most important beans on the continent. Lima beans contain 39% of the daily food value for folate, 20% of the daily value of thiamin (vitamin B1), and 15% of vitamin B6. The fiber in lima beans provides over half of your body's daily requirement. They provide minerals too, with plentiful amounts of iron, magnesium, manganese, potassium, phosphorous and antioxidants. Tasty Tips and Storage Lima beans are an excellent source of protein and work well in all types of stews, soups, in French Cassoulet, and with smoked meats such as bacon or ham. Combined with a whole grain such as quinoa, sorghum, Khorasam (Polish Wheat) wheat or brown rice, they provide protein with a "complete protein" comparable to the nutrition of meat without the high calories or saturated fat of animal products. Dried lima beans require soaking for at least six hours, or overnight. Drain and rinse beans. Add 4 cups of water for every 1 cup of Large Lima Beans. (Liquid should be 1 b 2 inches above the top of the beans.) Bring to a boil; reduce heat and simmer about 1 hour. One cup of dried beans yields 2 b 2 B= cups of cooked beans. Cooked beans can store up to 1 week in the refrigerator and up to 6 months in the freezer. Store dried lima beans in our resealable bags or an airtight container in a cool, dry place.