You’ll never want to look at another can of baked beans after trying these home-made brekky beans. I love to make a batch as the perfect weekend morning treat, complete with a slice of spelt toast and avocado with a squeeze of fresh lime.
1/2 cup dried Butter (Lima) Beans (soak in water overnight)
1 tablespoon coconut oil (organic, unrefined, virgin)
4 red onions, sliced
3 cloves garlic
6 ripe tomatoes, finely diced
1/2 tbsp tomato paste
1 teaspoon cayenne pepper
pinch of sea salt and freshly ground black pepper
** use organic and biodynamic ingredients where possible **
Strain butter beans, and discard the water they have been soaking in. Gently simmer butter beans in a pot of water for approximately 45 minute. Strain, and leave to the side in a bowl.
In a large pan, gently heat the coconut oil. Add the red onions and garlic and cook for approx 10 minutes on low heat or until onions are cooked throughout. Add tomatoes, tomato paste, cayenne pepper, salt and pepper. Cook for 15 minutes. Add butter beans and cook for a further 10 minutes. Ready to serve.
NUTRITION NOTES: BUTTER BEANS
Butter beans, also known as Lima beans, are a type of legume native to South America, and have been cultivated since around 2000BC in the Andes. They are extremely high in protein, soluble fibre and contain a variety of vitamins and minerals such as iron, manganese, magnesium and folate. Butter beans help to lower cholesterol levels, protect against heart disease and balance blood sugar levels.
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