Get ‘em while they’re hot: Christmas Limas

Sunday, September 14, 2008

I’ve never even heard of Christmas lima beans before last week, but Margerum’s is currently selling them fresh.  A heritage breed, Christmas limas are native to Peru and have a slightly chestnut-y flavor.  Apparently, these beans can be dated back to 1500 C.E.

Coincidentally, I very nearly bought a bag of dried Christmas lima beans last week when I was in San Francisco.  Rancho Gordo, a California dried bean grower, produces them, and the mottled beans caught my eye.  Via the Slow Food site, I know that I should save the pot liquor when I cook them up because it’s delicious!

I did find out one very interesting fact while researching the beans.  Lima beans should never be eaten raw.

Certain varieties, especially those with a red or black testa, have been associated with high levels of cyanogenic glucosides (linamarine); but there is no reliable correlation between seed color and cyanide content. Environmental Christmas Lima 2 factors may also influence the degree of toxicity. These substances have been reduced to safe levels by selective breeding. However, it usually means that the beans must be soaked twice, changing water each time, and then cooked for about two hours.

Interesting, no?  I really like raw lima beans, although I rarely have fresh ones in the house.  I guess that means I should stop eating them raw!

Some interesting recipe ideas that include Christmas lima beans:

• Dandelion greens and Christmas lima tacos
• Christmas lima spread
• Christmas lima bento
• Grilled anchovies with Christmas limas and mint

If you’re interested in seeking them out, Margerum’s sells at two farmer’s markets that I know of: Clark Park on Saturday and Headhouse Square on Sunday.  Alternatively, you can grow them yourself - seeds are available via Victory Seeds.