When it comes to lima beans, they come in different sizes and varieties. The three main types of lima beans are large, small, and dwarf. The large lima beans are, as the name suggests, bigger in size compared to the other varieties. These beans have a distinct earthy flavor that some people really enjoy.
On the other hand, the smaller lima beans, also known as baby limas, come in a pale green color. These little beans have a milder taste compared to their larger counterparts. They are also less starchy, which some people prefer. Baby limas are often used in a variety of dishes and can be quite versatile in the kitchen.
Interestingly, these smaller lima beans have quite a few nicknames. You may have heard them referred to as sieva beans, Caroline beans, civet, seewee, or sivvy. These different names might vary depending on the region or personal preference, but they all refer to the same type of smaller lima beans.
In terms of appearance, baby limas are typically pale green in color, while large lima beans can range from pale green to white. The size of the beans also differs, with baby limas being smaller and more petite compared to the larger lima beans.
When it comes to taste and texture, some people find the large lima beans to have a stronger flavor with an earthy undertone. They can also be slightly starchier. On the other hand, baby limas are milder and often considered to have a smoother, more delicate taste.
In my personal experience, I have found that the size and variety of lima beans can make a difference in cooking. The large lima beans are great for hearty dishes like stews or casseroles, where their earthy flavor can shine through. They also hold their shape well during cooking. On the other hand, baby limas work well in lighter dishes like salads or stir-fries, where their milder taste and smaller size can complement other ingredients.
To summarize, lima beans come in different sizes and varieties. The large lima beans have an earthy flavor, while the smaller, pale green baby limas are milder and less starchy. Both types have their own unique qualities and can be used in a variety of dishes.
