Goodness Butter Beans 3kg

See other products from Beans & Pulses
See other products from Beans & Pulses

Butter beans are large, creamy-coloured beans with a soft, floury texture when cooked. They make a great vegetarian pate and work well in mixed bean salads, or rich, wintry stews. They are also a useful source of potassium.

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Product Details

Like most beans, butter beans are rich in the best sort of fibre - 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.

Serving Suggestion

Bean and beetroot salad:
Mix 1tspn honey, 3 tbspn, 1 tbspn red wine vinegar, pour over 100g (4zo)cooked beans, 1 large beetroot, 2 apples*peeled and sliced. Stir, chill and serve. Very popular in britain as an accompanying vegetable. Ideal in casseroles or cold in salads.

Cooking Instructions

Soak overnight. Rinse.Boil briskly in fresh water for at least 10 minutes. Simmer for 1.15 hrs, until tender.

Ingredients

Just butter beans and nothing else.

Nutritional Information

per 100g:
Energy 1162kj/273kcal, Protein 19.1g, Carbohydra te 49.8g, Fat 1.1g.

Cautions

Packed in a factory that handles nuts.

Recipe

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
Salt
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.

Vegetarian

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