How to Prepare Lima Beans
To prepare lima beans, soak them in water for at least 8 hours before cooking with them if they're dried. If you're using fresh lima beans, simply pop the beans out of the pods and rinse them with water before using them. For frozen lima beans, you can add them directly to hot dishes without thawing them beforehand. To prepare canned lima beans, just drain them in a strainer before cooking them.
Choose dried lima beans to store them for up to 6 months. Purchase lima beans either from a bulk bin or in a prepackaged container. Check that the bulk bin is fully covered or that the prepackaged container is intact to ensure that the beans are safe from moisture and insects. Store dried lima beans in an airtight container. Place the container in a cool, dark place where the temperature is below 75 °F (24 °C). Spread the lima beans out on a light colored plate or tray. Check for any damaged beans, debris, or small stones. Remove and then discard the damaged beans, stones, or debris if you find any. Using a dark colored plate or tray won't be effective as damaged beans and debris won't stand out. Rinse the lima beans with cool, running water. Place the lima beans in a strainer. Thoroughly wash the beans with the water. Soak dried lima beans in water for at least 8 hours. Place the lima beans in a bowl of water, using a ratio of 1 cup (225 g) of beans to every 2 cups (500 mL) of water. Leave the bowl of lima beans and water in the refrigerator for 8 hours. After 8 hours, drain the water from the beans and rinse them again with fresh water. Soaking the lima beans is necessary because it helps to remove some of the sugars, which makes the beans easier to digest. The beans need to be soaked in the refrigerator rather than at room temperature because otherwise they will begin to ferment. Simmer 3 cups (750 mL) of water to every 1 cup (225 g) of dried lima beans. Bring the water to a boil, and then simmer the beans for 45 minutes in a saucepan. Skim off any excess foam while the lima beans simmer to prevent it from bubbling over. After 45 minutes, the beans will be tender. Don't add any salt or seasoning during this time as this will make the lima beans tough. You can add seasoning either after the beans have simmered, or when you add them to a dish. Once the lima beans have finished simmering, they are ready to enjoy! You can add them to dishes now. Make lima bean stew for a warm and hearty meal. Place 1 cup (225 g) of cooked, previously dried lima beans, 2 cups (500 mL) of vegetable stock, 2 sliced carrots, 2 chopped onions, 2 tbsp (7.6 g) of minced parsley, and ground black pepper to taste into a large saucepan. Simmer the stew for 1 hour. Mix together 2 tbsp (16 g) of whole-wheat flour and 2 cups (500 mL) of soy milk, and stir this through the stew to thicken it. Although the stew will take approximately 1 hour to cook, check the beans from time to time to see when they turn very soft. This is when the stew will be ready to serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Pick frozen lima beans if you want to store them for up to 1 year. Shake the bag of frozen lima beans. Make sure that the lima beans move freely around the bag, as this indicates that they have been frozen properly. Avoid buying frozen lima beans that feel clumped together, as this means that they have been thawed and refrozen. Add frozen lima beans directly to hot dishes. Place frozen lima beans into a hot dish that you are cooking, such as chili or beans and rice, to thaw and cook the beans. There is normally no need to thaw them separately beforehand. Cook frozen lima beans in the microwave for 8 minutes. Place ⅓ cup (79 mL) of water to every 3 tbsp (30 g) of lima beans in a microwave safe dish. Cover the dish, and cook the beans on high for 8 minutes. This is useful if you are cooking the beans alone and not as a part of a hot dish. Drain the beans once they are cooked, and then season them to taste. Cook frozen lima beans in chicken broth for an easy, protein-rich meal. Saute ½ (75 g) of a finely chopped onion in a nonstick frying pan until it's soft. Add 1 ½ cups (375 mL) of chicken broth to the pan, and bring it to the boil. Place 16 ounces (450 g) of frozen lima beans into the pan, bring the liquid to a boil, and then reduce it to a simmer, and cook the beans for 30 minutes. Any leftovers can be placed in an airtight container and stored in the refrigerator for up to 5 days. Choose canned lima beans if you want to store them for up to 4 years. Commercially canned lima beans are popular, and can be found in most grocery stores. Choose a can that is intact and isn't badly dented or bulging. Drain the lima beans in a strainer. Open the can of lima beans. Pour the lima beans into the strainer, and rinse them thoroughly under cool, running water. Only use canned lima beans that have been freshly opened. Heat canned lima beans in a saucepan for 10 minutes. Place 1 can of drained and rinsed lima beans into a saucepan. Heat the beans on a medium temperature setting for 10 minutes. Once the lima beans have been heated, you can add seasoning such as salt or ground black pepper to taste. Make Southern lima beans for a protein-rich side dish. Dice 2 slices of uncooked bacon into 0.25 in (0.64 cm) pieces. Fry the bacon in a nonstick frying pan over a medium heat until it's browned, and add 1 cup (250 mL) of water to the pan. Add 2 cans of drained and rinsed lima beans, and simmer the ingredients for 10 minutes. After simmering for 10 minutes, season the dish with salt and hot sauce to taste before serving. You can store this dish in an airtight container in the refrigerator for up to 5 days. Find fresh lima beans at a farmers market. Choose lima beans that are dark green, glossy, and firm. Avoid lima beans that have signs of decay, mold, or blemishes. Fresh lima beans can also be found at some specialty grocery stores. Fresh lima beans are hard to find, as they are most commonly sold in the dried form. Store fresh lima beans in the refrigerator crisper for up to 2-3 days. Shell fresh lima beans before you cook them. Use your hands to twist open the pod, and pop out the beans. You can also split the pod open lengthwise, and push the lima beans out. Place the freshly shelled beans into a bowl as you shell them. Discard any lima bean pods that have mildew or mold on them. Rinse the freshly shelled lima beans with running water. Run cool water through the beans in a strainer. Rinse the beans for 1-2 minutes. Simmer 1 lb (450 g) of fresh lima beans for 1 hour to cook them. Add 2 cups (500 mL) of water and ½ tsp (2.5 g) of salt into a medium saucepan with the beans. Simmer the beans over a medium heat for 1 hour. Drain away the water from the beans, and then add the lima beans to your favorite dish. When the lima beans are tender, this means that they are ready. Cooked lima beans are often mixed with equal parts of rice to serve. Alternatively you can enjoy the lima beans with 2 tbsp (28.4 g) of butter and a sprinkling of ground black pepper mixed in. 
Choose dried lima beans to store them for up to 6 months. Spread the lima beans out on a light colored plate or tray. Rinse the lima beans with cool, running water. Soak dried lima beans in water for at least 8 hours. Simmer 3 cups (750 mL) of water to every 1 cup (225 g) of dried lima beans. Make lima bean stew for a warm and hearty meal. Pick frozen lima beans if you want to store them for up to 1 year. Add frozen lima beans directly to hot dishes. Cook frozen lima beans in the microwave for 8 minutes. Cook frozen lima beans in chicken broth for an easy, protein-rich meal. Choose canned lima beans if you want to store them for up to 4 years. Drain the lima beans in a strainer. Heat canned lima beans in a saucepan for 10 minutes. Make Southern lima beans for a protein-rich side dish. Find fresh lima beans at a farmers market. Shell fresh lima beans before you cook them. Rinse the freshly shelled lima beans with running water. Simmer 1 lb (450 g) of fresh lima beans for 1 hour to cook them. 