Pallares (Phaseolus lunatus) also known as Lima beans or butter beans, are a type of legume that holds cultural and agricultural significance, particularly in the southern regions of Peru, such as Ica, Palpa, and Nazca.
Pallares thrive in the valleys of Ica, Palpa, and Nazca due to favorable agroclimatic conditions. These areas are known for producing three varieties of pallares: late (pallar criollo redondo iqueño), semi-early (Ica), and early (Sol de Ica). The best planting season is between February and April, considering agroclimatic conditions and minimizing phytosanitary issues.
Pallares are known for their rich flavor, thin skin, easy and quick cooking, creamy texture, and sweetness. They are considered less fatty and more starchy than common legumes, making them suitable for liver and lung health. Pallares are also believed to enhance skin beauty and neutralize acidity caused by excessive meat consumption. In culinary terms, they are used in various dishes, including succotash, soups, stews, and salads.
The cultivation of pallares has a rich history, dating back to ancient times when they were part of the magical-religious rituals of the Mochica civilization. The Incas later associated them with a dried, hard bean called Awqa or Pallarkoy, signifying rebellion or tenacity. Historical studies indicate that remains of Ica pallares dating back 5,000 years have been found, leading to the recognition of the “pallar de Ica” with a designation of origin in 2007.
During the Spanish Viceroyalty of Peru, Pallares were exported to the rest of the Americas and Europe, and since the boxes of such goods had their place of origin labeled “Lima, Peru”, the beans got named as such.
Lima Beans are more than just a food ingredient; they represent the essence of a living culture that originated in ancient times. They have traversed various territories, starting as ritualistic elements and evolving into a significant part of the culinary heritage. In Ica, pallares are celebrated not only for their delicious dishes but also as a symbol of a vibrant cultural history, complete with magical undertones and a connection to ancient civilizations.
Ica and Pallares
The southern region of Peru, specifically Ica, is highlighted as a blessed valley where Pallares have been cultivated for centuries. The 12 varieties of pallares thrive in the optimal climatic conditions of this region. Culinary delights such as green pillar salad and whipped Pallares accompanied by lamb stew are considered must-try gastronomic experiences for visitors to the south.
Pallares are more than nutritious legumes; they embody a rich cultural heritage, contribute significantly to regional cuisines, and play a role in southern Peru’s historical and agricultural narrative, particularly in the valleys of Ica, Palpa, and Nazca.