Here is a favorite recipe for Vegetarian Paella using lima or butter beans: No matter what you call them, butter beans are good eating. make sure your Lima and butter beans are thoroughly cooked before serving.read packages of frozen Lima or butter beans to ensure they have been cooked-simple blanching-which is common in frozen foods may not be enough to destroy the linamarin.the linamarin is still present in the dried beans-they need to be heated/cooked after soaking.Cooking the beans for 20 minutes will destroy the toxin. Luckily butter beans and Lima beans are not usually consumed uncooked. Lima and butter beans contain a substance called linamarin and if they are eaten raw forms hydrogen cyanide which is poisonous. If you’re purchasing or preparing freshly shucked butter beans it’s important to remember NOT to eat the beans before cooking. Or left on the plant to mature more and harvested for “dried” beans. They can be eaten “green/fresh” when they are young. Lima/butter beans grow in pods that are removed before eaten. A ½ cup serving of butter beans contains 5 grams of protein, 1 gram of fat, 17 grams of carbs, and 4 grams of dietary fiber for 100 calories. They are a rich source of low-fat protein. Like other beans, the butter bean contains fiber, iron and B-vitamins. But, most frequently in the South, they are known simply as “butter beans”. They are sometimes called sieve beans, calico beans or Madagascar beans. Technically they are what other parts of the nation call lima beans and belong to that genus and species Phaseolus lunatusis. If you’re not from the south, you may not be familiar with the vegetable known as a “butter bean”.
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