Mayan Lima Beans were nothing short of a wake-up call for me. For years, my perception of lima beans had been shaped by bland experiences—canned, frozen, or simply boiled beans that left little to savor. I avoided them in restaurants, dismissing them as uninspired. That all changed the day I met Bruce Ucan, a Mayan Indian chef from the Yucatán Peninsula. Bruce brought the rich culinary traditions of his homeland to Louisville, where I had the privilege of dining at his extraordinary restaurant, the Mayan Café.
There, I discovered Mayan lima beans as they were meant to be – earthy, tender, and bursting with flavor. This dish opened my eyes to their true potential. Bruce’s preparation transformed them from a forgettable side dish into a centerpiece, layered with the depth of Mayan technique passed down through generations.
Lima beans, named after Lima, the capital of Peru, have been a staple of Latin American cuisine for over 1,200 years. These nutrient-dense legumes are packed with protein and fiber, making them both a hearty and healthy choice. While this particular recipe features Fordhook beans—the large, creamy variety—it’s the Mayan touch that elevates them to something extraordinary.
This recipe didn’t just change my opinion of lima beans; it rekindled my enthusiasm for experimenting with them in new ways. These beans became the star of “An Offal Good Dinner,” paired with tender beef cheeks and silky mashed potatoes. That unforgettable meal sparked a willingness to embrace lima beans, not just in any form I can find. Print
Mayan Lima Beans
Seared large lima beans with onion and toasted pumpkin seed
- Prep Time: 15
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups extra large fordhook lima beans – blanched 1 minute and dried
- 1 TBL sesame oil
- 6 oz cup pumpkin seeds – toasted and finely chopped
- 1/2 cup chopped parsley
- 1–1/2 tsp salt
- 1/2 cup chopped green onions – white and green stem
- 1/2 fresh lime
Instructions
- Blanch fresh beans in boiling water for 1 minute, drain and rinse in cold water then pat dry
- If using frozen beans – defrost and pat dry
- Toast the pumpkin seeds until lightly browned in a hot pan. Immediately grind them until medium fine in a food processor – set aside
- Heat the sesame oil in a saute pan until it begins to smoke and sear the limas in the oil until colored and beginning to brown while shaking and stirring
- Add the onion, parsley, salt and ground pumpkin seed. Toss and stir for 1 minute more
- Squeeze the lime juice over the beans
- Toss quickly, remove from heat and serve. Salt to taste