A large, flat lima dramatically swirled white and chestnut-maroon, famous for a rich chestnut-like flavor that holds even after cooking. A festive-looking heirloom that climbs vigorously and bears big.
Its festive coloring made the Christmas lima a keepsake bean, saved and traded as much for beauty as for the table. That practice of preserving a food line for its character — not just its yield — is the heart of heirloom seed-keeping.
A large lima combining the family's high potassium and magnesium for blood-pressure support with the antioxidant anthocyanins of its maroon swirls. Dense protein and fiber deliver strong satiety for weight management, while resistant starch and soluble fiber steady glucose and lower cholesterol. The big seeds make a genuinely filling, nutrient-rich plant protein.
Soak the large seeds overnight, drain, and simmer 70-100 minutes until creamy — the big beans need time. Unlike many limas, the maroon markings largely hold through cooking. Cook fully until soft; never eat raw.
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