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Very simple, very quick, and aromatic. Lima beans are unique: like lentils, they cook quickly, they are less likely to cause bloating (for those sensitive to legumes), and herbs add wonderful flavor. For the vegan option, I add nutritional yeast for creaminess and as a source of complete protein. For a non-vegan option, you can use grated sheep’s pecorino.
- 300-350 g of lima beans (can be substituted with large white beans, but cooking time will increase by an hour or soak the beans overnight)
- a small bunch of green onions a large bunch of parsley
- 3–4 cloves of garlic
- 4–5 tbsp. nutritional yeast
- a little sea salt
- 1/3 cup olive oil
Rinse the lima beans and boil them in salted water for 30–40 minutes. Once the beans are soft, blend the herbs, garlic, nutritional yeast, olive oil, 2–3 tablespoons of beans, and some cooking water in a blender until smooth. Return the mixture to the beans. Serve with an additional drizzle of olive oil and freshly ground black pepper, if desired. Enjoy!
Rinse the lima beans and boil them in salted water for 30–40 minutes. Once the beans are soft, blend the herbs, garlic, nutritional yeast, olive oil, 2–3 tablespoons of beans, and some cooking water in a blender until smooth. Return the mixture to the beans. Serve with an additional drizzle of olive oil and freshly ground black pepper, if desired. Enjoy!
