"Chloe" wrote:
>
> Some interesting information he
>
> http://sarasota.extension.ufl.edu/FC...tter_Beans.htm

Why you find it interesting I've no idea, I find it intersting in that
it contains incorrect information.

For correct bean information go he http://www.americanbean.org

And he

lima bean
[LY-muh]
This New World bean was named for Lima, Peru, where it was found as
early as 1500. There are two distinct varieties of lima - the Fordhook
and the baby lima (and Fordhooks are not adult baby limas). Both are
pale green, plump-bodied and have a slight kidney-shape curve. The
Fordhook is larger and plumper than the baby lima. It also has a
fuller flavor than its smaller relative. Fresh limas are available
from June to September. They're usually sold in their pods, which
should be plump, firm and dark green. The pods can be refrigerated in
a plastic bag for up to a week. They should be shelled just before
using. Frozen lima beans are available year-round and are labeled
according to variety (Fordhook or baby). Canned and dried limas are
usually labeled "jumbo," "large" or "small," a designation that
relates to size and not variety. In the South, dried limas are
frequently referred to as butter beans . When mottled with purple
they're called calico or speckled butter beans . A traditional way to
serve limas is with corn in SUCCOTASH. They're also used alone as a
side dish, in soups and sometimes in salads. Lima beans contain a good
amount of protein, phosphorus, potassium and iron. The lima is also
called the Madagascar bean . See also BEAN.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
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Sheldon