Lima beans originated in Peru, where they have been cultivated in since 6000 B.C. Their common name comes from Lima, Peru's capital city. When cooked, the beans have a mellow, creamy flavor.

Place black beans and water in large stockpot. Cover and boil. When the water starts boiling, skim off the surface. Add the other ingredients except lemon juice. There should be enough water to just cover the beans, so if necessary add a bit more water.

Cover the pot with a lid and simmer until the beans are tender, about 1 ½ hours, stirring occasionally. Simmer long enough so beans are tender to soft and all seasonings are blended nicely.

Add the lime juice and garnish with cilantro.