Lima Beans: What Variety They Are, Growing, and Care

Beans

Many people know lima beans (genus Bean, family Fabaceae) as moon beans, moon beans, and moon beans. They have gained popularity due to their excellent taste, beneficial properties, and versatility. They are grown in the central and southern regions, in open ground, in a greenhouse, or in a hotbed. You can always find the perfect variety for you at a vegetable market.

Distinctive features

Lima beans were introduced to Europe as a vegetable crop in the 16th century, and the Incas learned of the tasty beans over 5,000 years ago. The species' name comes from the city of Lima in Peru, where the pods were first discovered. Another name, "moon-shaped," refers to the crescent-like appearance of the seeds, clearly visible in the photo.

Externally, it can appear as a bush, a climber, or a prostrate plant. The stem of the climbing varieties grows from 30 to 200 cm in length, while the prostrate varieties can reach 15 m. The leaf blade is dense, with a glaucous bloom. Small flowers (about 30) of a whitish-greenish or lilac color form a raceme-like inflorescence. The flowers open at intervals, not simultaneously.

The fruit is a wide, flat pod ranging from 6 to 18 cm in length. Unlike other varieties, the young pod is not edible, as the inside of the pod contains very coarse fibers. Two to four seeds are formed, and their color varies depending on the variety: cream, variegated, or white-gray. At the milky stage of ripeness, they have a delicate, buttery flavor, prized in cooking. Ripening time varies, from 9 to 13 weeks.

All lima bean varieties are classified as large-seeded (with seeds reaching 3.5-4 cm in length) and small-seeded. Baby lima is the general name for bean varieties with small seeds.

Note!

The Sweet Bean lima bean variety is an interesting one to grow. It's a transitional plant. Stem length varies from 0.9 to 1.5 m, and a pod contains up to five beans, ripening in 11-12 weeks of growth. It's prized for its high sugar content.

All about the benefits and disadvantages of lima beans

Nowadays, much attention is paid to healthy, nutritious nutrition, and culture has firmly established itself in a range of nutritious dietary products rich in proteins and fats.

Benefit

The fruit contains a lot of starch and fiber, which provides a long-lasting feeling of satiety, making bean dishes indispensable in dietary and therapeutic nutrition. The vegetable protein, which accounts for about 25% of the total, is easily digestible and is used as a substitute for animal proteins during fasting periods and various diets.

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The presence of coarse fiber in the vegetable improves intestinal peristalsis and, consequently, the rapid elimination of waste products formed during digestion. Importantly, it creates conditions for the growth of beneficial bacteria that make up the intestinal microflora.

Micronutrients such as calcium, potassium, iron, magnesium, selenium, phosphorus, and B vitamins are essential for energy storage and improve vascular health and heart function. Regular consumption of beans, including lima beans, improves metabolism and reduces bad cholesterol levels.

The crop is also valuable because the seeds can be eaten fresh or dried, and they retain their nutritional value during storage. In cooking, they are stewed, boiled, baked, and ground into flour. They pair perfectly with other foods.

Flaws

Despite their taste and health benefits, some people should limit their consumption of beans or avoid them altogether.

When you shouldn't eat beans:

diabetes mellitus of any type;
flatulence;
chronic gastrointestinal diseases in the acute stage;
kidney stones.

Growing and caring for the crop

Since the crop is native to warm, sunny regions, it should be grown in a sunny location free from strong winds and stagnant water. Lima beans can be grown by sowing seeds in a garden bed or using seedlings.

Note!

In regions with warm climates, sowing is done in open ground, while in more unstable climates, planting seedlings is preferable. Some combine both methods: sowing some seeds in a garden bed and using the rest to grow seedlings.

Sowing in the ground

Soil preparation should begin in the fall: dig, remove plant debris and weed roots, add 40 g of superphosphate per 1 m² and, if necessary, lime (350-500 g per 1 m²). In the spring, spread granules of complex fertilizer (40 g per 1 m²) over the bed and harrow.

Planting should begin when the soil warms to 15°C. The timing depends on weather conditions. If planted in cold soil, the seeds may simply rot while waiting for warmer temperatures. The seeds should be disinfected beforehand by soaking them for three hours in a pink solution of potassium permanganate.

How to plant:

holes (depth 3.5-6 cm) for bush varieties are placed at intervals of 20 cm, the width between rows is from 40 to 60 cm;
for climbing varieties, the distance between holes is larger - approximately 30 cm, between rows - from 80 to 90 cm;
can be planted in a square-nest manner, leaving a distance of 50 to 70 cm between seeds;
Install supports immediately; if this is not possible, plant beans or corn near the fence.

To protect against unstable spring weather, it is recommended to build a shelter from film or covering material on top.

Planting seedlings

Preparing the seeds for planting should begin in early March. After treatment, spread them on a damp cloth and leave them until they swell (keep the cloth damp, but not wet). Once roots appear, plant them in cups filled with a disinfected soil mixture consisting of garden soil, peat, and sand.

If the soil is fertile, fertilizing is not necessary. If fertilizer is required, use superphosphate after the seedlings emerge. Water regularly, keeping the soil moist. Avoid overwatering to avoid damaging the root system. When daytime temperatures reach a constant 16°-20°C, transplant the seedlings into the garden bed.

Care

Further care will consist of the usual procedures of watering, loosening, hilling, and fertilizing:

water early in the morning or in the evening when the top layer of soil dries out, without allowing water to stand under the bushes;
When watering, try not to get water on the leaves - a drop of water in the sun becomes a lens and can cause a burn;
in inclement rainy weather with a lot of precipitation on heavy soils, you can build a shelter made of film over the plantings so that the beans do not get wet;
The first feeding should be carried out no earlier than two weeks after transplanting the seedlings into the ground - an infusion of greens (chopped nettles, weeds, poured with water and infused for at least a day) mixed with a small amount of sifted ash, diluted with water in a ratio of 1:8, poured under the bush 1 liter at a time;
for the following fertilizing (there should be at least three in total), you can use solutions of ammonium nitrate or phosphate fertilizers according to the instructions, combining them with the addition of an ash solution (mix equal parts ash and water, then dilute with water 1:10);
Several times per season, carry out surface loosening and hilling of the bushes - when watering, the lower part of the stems becomes exposed.

Possible diseases and pests

Gardeners have noted that lima beans are less susceptible to infections. Sometimes in the second half of summer, during prolonged inclement weather or large fluctuations between day and night temperatures, signs of powdery mildew or leaf spot may appear. Treatment with Bordeaux mixture, copper sulfate (1%), and a special product called Baktofit helps combat the infection.

Insect pests don't like it because of the distinctive smell of its leaves and stems, so its proximity to other crops is beneficial, and a gazebo covered with climbing beans will be free of flies and mosquitoes.

Harvesting and storage

Bush varieties begin to ripen beans earlier than climbing varieties. If you need milk-ripe beans, harvest them before the husk has become firm. You can check this with a toothpick or a thin stick, piercing the pod. Fresh young beans should be stored only in the refrigerator and for no more than two weeks.

Options for storing milk beans:

in a container on the refrigerator shelf (no more than two weeks);
Fresh and blanched grains can be frozen;
canning.

You can judge the ripening of the seeds by the condition of the pod - if it begins to turn yellow and dry out, then the seeds are ready for harvesting.

Advice!

Beans are believed to enrich the soil with nitrogen, so the stems should be cut off during harvest, leaving the roots in the ground. However, the tough roots won't rot until spring and will make digging difficult, so it's best to pull the plant up and hang it up to dry, roots and all.

The seeds are easily husked from the dry pods and then spread out in a dry room with access to fresh air to dry.

Additionally, you can keep it in the sun for several days.

How to store dried beans:

in a dry room in a cloth bag at a temperature below +10 °C;
in the freezer in a plastic bag;
in a glass container with a tight lid, where you can put garlic or mix the contents with a small amount of salt;
in a vacuum container.

Lima bean dishes

Many who have tried lima beans in various dishes say they are a delight to savor—the delicate buttery flavor blends seamlessly with the other ingredients! They hold their shape well when cooked, making them ideal for salads and appetizers, and their excellent flavor adds a unique, pleasant flavor to soups and side dishes.

Advice!

To simplify the cooking process, it's recommended to soak the dry beans in cold water for several hours (or overnight if possible). This will help them cook much faster. Add spices, salt, and seasonings toward the end of cooking to avoid prolonging the cooking time.

Sauerkraut stewed with lima beans

Products:

lima beans – 500 g;
sauerkraut – 800-1000 g;
a medium-sized white or red onion;
bay leaf – 2;
allspice – 3 peas;
salt to taste.

How to cook

Soak the dry grains in cold water for 8 hours, rinse, and cook for 1.5-2 hours. Drain in a colander. Add salt at the end of cooking.

Finely chop the washed cabbage and simmer until tender, adding a little water, onion, pepper, and bay leaf. Once softened, remove the bay leaf and peppercorns, add the beans, and simmer for about 7 more minutes. Season with salt, pepper, and herbs to taste.

Lima Bean Salad

Products:

lima beans – 300-400 g;
smoked chicken breast – 1;
medium-sized onion;
spicy Korean carrots – 100-200 g;
tomato – 2;
greens (cilantro, dill);
salt;
garlic – 1-2 cloves;
vegetable oil.

How to cook

After soaking the dry beans (8 hours), rinse, boil, add salt at the end of cooking, and drain in a colander.

Cut the tomatoes into wedges, season with salt, mix with grated garlic, and let sit for half an hour. Pour boiling water over the thin onion half rings for 10-15 minutes, then drain in a colander.

Cut the breast into thin strips, add carrots, onions, tomatoes, chopped herbs, season with vegetable oil, and salt to taste.

Reviews

Galina Sergeevna, Izhevsk

I'll share my experience growing lima beans. Since my garden is limited, I decided to grow them in the front yard. I built two trellises, which took up little space, and the overgrown beans created a very effective hedge, dividing the plot into a recreational area and a utility area. This option turned out to be very profitable and convenient – it looks beautiful, and the plantings don't take up any space in the garden.

Ivan Petrovich, Omsk

I love lima beans in dishes, so I came up with my own version of a snack: I boil them, cool them, blend them, add finely chopped dill, cilantro or basil, ground black pepper, garlic, and flavorless olive or sunflower oil, then let them steep for a couple of hours. Once the flavors have infused, I spread them on a slice of toast or croutons. They're perfect with soup or as a snack. My family always rave about my dish.