COOKING TIPS AND HINTS SECTION

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See also: Article on Beans  -  Dried Beans - etc

LIMA BEANS

Lima beans contain cyanide compounds, which is why many countries, including the U.S., restrict commercially grown varieties to those with very low cyanogen levels. The lima beans grown in Java and Burma have 20 to 30 times the concentration allowed in most Western countries. They must be cooked thoroughly to allow the hydrogen cyanide gas produced to be driven off.

Fresh lima beans are difficult to find in the United States, but can occasionally be found at farmers markets. It is easier to find lima beans in the southern United States than anywhere else in the country. Most lima beans are dried, canned, or frozen.

Fresh lima beans need to be shelled before they are eaten. Shelling can be a little tricky, especially with larger beans. Beans are easier to handle if they are tender and have full pods. One method used for larger beans is to simply cut open the pod with scissors and remove the beans by hand. To remove the beans from smaller limas, pull off the string along the seam, and press the two sides open to pop the beans out. Rinse canned limas before using them to reduce their gas-promoting properties.
CDC.gov - 5 a Day