Dried lima beans are hard like little rocks, so you’ll have to soak them in cold water overnight to soften them up. After soaking, you use your fingers to peel off their skins before cooking them. The beans will pop out easily. I often use lima beans in recipes that call for other kinds of beans: I like their beautiful white color and the fact that they are large so I can easily peel them after they’ve been soaked.
I also like the texture. They are especially delicious when used as a sweet white filling for pastry.