Lima Beans

Hey Y'all! First off, I have to apologise for the recent entries on my blog. I was just looking through it and realised that I've been talking non stop about snowboarding! This must be boring some of you to death! I mean, not everyone has an interest in this topic and yet I keep going on and on about it. Therefore, I have decided to talk about something else in this entry. Something that I'm sure we all hold dear to our hearts. Lima beans.

The Lima bean or butter bean is grown as a vegetable for its mature and immature beans. The small-seeded wild form (Sieva type) is found distributed from Mexico to Argentina, generally below 1600 meters above sea level, while the large-seeded wild form (Lima type) is found distributed in Ecuador and the north of Peru, between 320 and 2030 meters above sea level. The pods are up to 15 cm long. The mature seeds are 1 to 3 cm long and oval to kidney shaped. White seeds are common, but black, red, orange and variously mottled seeds are also known. The immature seeds are uniformly green.

The lima bean is palatable and nutritious both immature as a fresh vegetable and mature as a dry pulse. Dry lima beans require lengthy soaking of about twelve hours and thorough cooking. Both soaking water and cooking water should be discarded to eliminate flatulence-inducing oligosaccharides.

The lima bean is a perennial plant usually cultivated as an annual plant. It prefers warm temperatures, but is tolerant of drought. To plant lima beans properly, the soil temperature needs to be at least 60 degrees Fahrenheit. If the soil is 5 degrees colder than that, mortality in the beans may occur.

Righto. To conclude, great wisdom can be gained from this entry. Therefore, if you wanna induce flatulence, you should ingest the soaking or cooking water thats used to prepare the Lima beans! Sweeeeeet.