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Beans; butter (phaseolus lunatus)

Dried Lima bean seeds, thus called as they were first seen by Europeans around Lima in Peru. They are generally a tropical species, found below 1,200 metres, and require a long growing season of around 80 days. They are seldom grown successfully in Britain, as they more reliable heat to grow well. The seeds may be eaten either fresh or dried, the latter being far more commonly found in the UK; these require soaking, and then boiling for 10 minutes to rid them of cyanogenetic gluosides - although these are generally only present in more unusually red-striped varieties, not the more commonly-found white. See Cyanogenetic glycosides; Limabeans

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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