Like most beans, lima beans are rich in the best sort of fiber - soluble fiber - which helps to eliminate cholesterol from the body. They are a good source of potassium, iron, copper and manganese. As a high potassium, low-sodium food they help reduce blood pressure. Not only are they low in fat, but when combined with grains, beans supply high quality protein which provides a healthy alternative to meat or other animal protein.
Soak overnight, rinse, bring to the boil and simmer until tender (less than 2 hours).
Just butter beans, and nothing else.
Per 100g: Energy 1212/286kcal, Protein 19g Carbohydrate 49.8g, Fat 1.1g.
Packed on a line which also handles peanuts, nuts, sesame, soya, milk, sulphur dioxide and cereals containing gluten.
Organic Certification UK5
Butter bean stew:
1 1/2 lb dried butter beans
1/2 cup pure olive oil
2 medium onions, finely chopped
1 each garlic clove, pressed
3 large ripe tomatoes, peeled seeded & diced
3/4 cup tomato sauce
3 tbsp Ialian parsley, minced
Freshly ground black pepper
2 cup water
Put the beans in a large pot and cover with water. Bring to a boil over medium heat and cook, partly covered, for about 1 hour, or until beans are almost tender. Drain and set aside.
Preheat the oven to 400F.
In a heavy saucepan, heat the oil and sauté the onions until translucent. Add the garlic, tomatoes, tomato sauce, parsley, salt and pepper, and water. Simmer, covered, over low heat for about 20 minutes, until sauce starts to thicken. Transfer the beans to a casserole or baking dish, pour the tomato mixture over, and stir. Bake for about 40 minutes, until the beans are tender and the sauce is thick. Serve warm or at room temperature.