much as popcorn and remains fairly dense,
with a powdery texture and nutty flavor.
Lima Bean The use of the common bean in
Peru was predated by the larger lima bean —
the name derives from Peru’s capital — which
was native to Central America and
domesticated somewhat later than the
common bean. Both species were exported to
Europe by Spanish explorers. The lima bean
was introduced to Africa via the slave trade,
and is now the main legume of that
continent’s tropics. The wild type and some
tropical varieties contain potentially toxic
quantities of a cyanide defense system, and
must be thoroughly cooked to be safe
(common commercial varieties are cyanide-
free). Lima beans are eaten both fresh and
dried.
Tepary Bean Tepary beans, small brown
natives of the American southwest, are
unusually tolerant of heat and water stress.