Camellia Brand Large Lima Beans are high in fiber and trace minerals, super hearty, and impart a deliciously earthy flavor. Sometimes called Butter Beans, Large Lima Beans also taste, well, buttery. Butter beans are a staple in the American South, from Native American succotash to Kentucky Burgoo (a savory stew commonly served at Kentucky Derby Day parties). Cook them all day in chicken stock to make them creamy and velvety. What more could a hungry soul ask for?

Butter beans.

Camellia's Classic Large Limas: 1 lb Camellia Large Limas; 1/2 lb ham or seasoning meat; 1 large onion, chopped; 1 toe garlic (optional); 1 tbs chopped parsley; 1 tbs chopped celery; 1 large bay leaf; salt and pepper to taste; 6 cups water. Rinse and sort beans. In a large pot, add beans with water, bring to a boil for 10 minutes. In a separate skillet, brown meat and set aside, reserving fat drippings. In drippings, saute onion, garlic, parsley and celery. Add meat, vegetables, and bay leaf to beans. Add salt, pepper, and Cajun seasonings (optional) to taste. Reduce heat, cover, and simmer stirring occasionally, for about 1-1/2 hours, or until tender. Add water while cooking if necessary. Serves 6-8. To make a delicious soup, cook as directed. As beans begin to soften, crush some of the beans against the side of the pot with a large spoon. Thin soup to desired consistency with milk. Dried beans and peas are a naturally grown, raw agricultural product. Although they have been mechanically cleaned before packaging, some foreign material may be present. Wash and carefully sort before cooking.