Christmas lima

Phaseolus lunatus · Legume

40 pairings

The Christmas lima, also called the chestnut lima or calico bean, is a large, flat, heirloom variety of the lima bean (Phaseolus lunatus) distinguished by its bold colouring — a creamy buff ground swirled and speckled with deep maroon to chestnut-brown. Cooked, it holds its shape and turns meaty and starchy with a markedly nutty, chestnut-like flavour that sets it apart from the soft, buttery green baby lima.

Picking a good onedrag

Bright marbling, stony hardFaded, damp or holed

Cupboard stockThe gratin and slow-braise bean, and still soaked, drained and boiled hard uncovered first. Tomato, oil and herbs go in once it is soft.Everyday best

The marblingA shade warmer and duller, the pattern still clear

The seeds in the scoopSound flat beans, the odd chipped edge or split skin

In the handHard right through, the rattle a shade duller

Smell in the bagQuieter and papery, nothing sour or damp in it

What to look for, from bright marbling, stony hard to faded, damp or holed.

Preparing