Ingredients: Large Lima Beans

Lima beans, also known as Butter Beans are large white kidney shaped legumes. They have a mild buttery flavour and a natural nutty aroma when cooked with a soft texture. Legumes such as lima beans are a low-glycemic index food, making them a great choice for people with diabetes. Beans are also rich in soluble fiber, which helps your body absorb carbohydrates more slowly and regulates your blood sugar levels.

Lima Kidney beans must be pre-soak in plenty of cold water (in a large bowl with room for beans to double in size) for 8 hours, or overnight, before cooking. This removes the naturally occurring Lectin and Saponin found in many pulses, which can impede digestion. Most of the skins will fall off these beans during soaking or cooking. Skim with a sieve to remove if desired. Drain beans, rinse well and place in a pot of fresh cold water or stock, 1:2.

Bring to the boil and skim off any foam, before reducing heat and simmering until tender – about 1-2 hours, or when you can pierce with the tip of a knife. Do not add salt while cooking, as this can make outer skins of legumes tough. Drain and use, or refrigerate for up to 2 days. Yummy cooked Lima beans can be chilled and added to salads and delicious vegan burgers or used hot in hearty soups (especially good in Minestrone) and hotpots. They are great in curries and spiced dishes.

Left-over spicy beans are a scrumptious topper for baked potatoes with grated vegan cheese or vegan sour cream. Or toss with Mediterranean vegetables as you char grill. The softer, buttery texture of Lima beans makes them perfect for mashing. Serve hot with minced garlic and vegan butter or blended with smashed parsnip. Crush cold beans with a fork to make great dips; mix with olive oil, lemon juice, garlic & parsley, or basil & chilli.