Our baby lima beans are a good source of vitamin B, protein and fiber. They are also low in fat and calories. They are sometimes called butter beans and have a flat, oval shape. They develop a creamy texture when cooked. As like most beans they have long term shelf life expectancy. Great to add to your food storage and emergency food stock. Beans need to be soaked overnight or boiled several hours for tenderness. They can be eaten alone with salt, pepper or other desired spices or used in salads or soups.
Shelf life estimates are based on industry studies from sources deemed reputable. Since Rainy Day Foods has no control over individual storage practices, they must disclaim any liability or warranty for particular results.
Shelf Life: Should be stored in cool dark place- optimum condition is 60 degrees or less- for longer storage. Storing properly in our enameled cans and Super pail buckets, product may store 20 years. Bulk products need to be repackaged for long term storage.
Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.
Directions: For overnight soaking, cover each cup of beans with 3 cups water and let stand overnight or 12 hours. For quicker results, add dry beans to boiling water boiling 2 minutes and let stand for 1 hour. In cooking, use same water. Cover and simmer slowly in water until beans are tender, about 2 hours. Add more water if necessary. Season with salt, pepper, onion, or garlic. Cooking tips: to keep skin from bursting, simmer gently and stir as little as possible. Add 1/8 tsp. baking soda per cup of beans to shorten cooking time in hard water. Do not add tomatoes, lemon juice, wine, or vinegar until beans are almost tender as they delay softening.