Baby lima beans

Baby Lima Beans are a variety of small, beige beans, known for their creamy texture and mild, buttery flavor. These beans belong to the Phaseolus lunatus family, also called Lima beans, although the "baby" version is a smaller, more tender variety that cooks quickly.

Originating in Central America and Peru, baby lima beans have been cultivated for centuries by indigenous peoples due to their nutritional value and versatility in cooking. Today, they are widely consumed in various Latin American countries and the United States, where they are appreciated in stews, soups, and salads.

From a nutritional standpoint, these beans are an excellent source of plant-based protein, dietary fiber, iron, potassium, and B-complex vitamins. Their high fiber content makes them an ideal food for improving digestion and maintaining a feeling of fullness, while their protein contribution is essential for vegetarian and vegan diets.

Regarding synonyms in Spanish used in Hispanic America, baby lima beans are also known as "frijoles baby", "frijoles de lima pequeños", or simply "lima beans" in regions where the English term is maintained, such as in Mexico and Central America. It is important not to confuse them with white beans, although they are sometimes used interchangeably in some recipes.

In cooking, baby lima beans are ideal for preparations where a smooth and creamy texture is desired, working very well in purées, soups, stews, and as a side dish in traditional meals.