
Goodness Organic Butter Beans 500g
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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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.
Serving Suggestion
Soak overnight, rinse, bring to the boil and simmer until tender (less than 2 hours).
Ingredients
Just butter beans, and nothing else.
Nutritional Information
Per 100g:
Energy 1212/286kcal, Protein 19g Carbohydrate 49.8g, Fat 1.1g.
Other Information
Organic Certification UK5
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
Customer reviews - Goodness Organic Butter Beans 500g
Recipes
- Tue 31st Jan 2012
Ingredients:
1 1/2 cups dry butter beans
2 large carrots, peeled and diced
2 thin slices fresh ginger root, peeled
2 celery sticks, chopped in 1/4 inch slices
1 sm cauliflower, cut in large pieces
2 bay leaves
1 tsp thyme leaves
1 Tbsp olive oil
1/2 tsp turmeric
1/2 tsp gr cumin
pinch cayenne or to taste
1/4 tsp salt
Fresh ground pepper to taste
1/4 cup minced fresh parsley
Directions:
Soak the butter beans in water overnight or 8 hours - if it's hot in your house, put them in the fridge to avoid fermentation.
Preheat the crockpot on high.
Add the butter beans to a saucepan, with water to cover. Bring them to a boil.
Prep the veggies and add to the crockpot with lima beans and cooking water
Add more water if needed to cover
Add the bay leaves, ginger slices, and thyme.
Reduce heat to low, cover and cook for 6 hours.
Heat the oil on low in a small frying pan.
Add the cumin, coriander, turmeric & cayenne. Heat gently for a few minutes.
Transfer spices and oil to the crockpot.
Add 1/4 cup minced parsley, salt and pepper to taste.
Stir gently, cover and cook for another 15 minutes.
Remove the ginger slices and bay leaves when serving
Reviewer's Name: Miss JL Batten
Reviews
- Fri 9th Sep 2011
Very nice beans, if you soak them for a day before cooking, they cook quicker.
Reviewer's Name: Annada CLARKE