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Very simple, very fast and fragrant. Lima beans are unique: like lentils, they are very quick to cook, they don't cause bloating reactions as often (in those who react to legumes), and the herbs add flavor. In the vegan option, I add nutritional yeast for creaminess and a source of complete protein, in the non-vegan option, you can add grated sheep pecorino.
- 300-350 g of lima beans (can be replaced with very large white beans, but the cooking time will have to be increased by +1 hour or the beans should be soaked for a day)
- a small bunch of green onions a large bunch of parsley
- 3-4 cloves of garlic
- 4-5 tablespoons of nutritional yeast
- a little sea salt
- 1/3 cup of olive oil
Wash the lima beans and boil them for 30-40 minutes in salted boiling water. When the beans have softened, mix greens, garlic, yeast, oil and 2-3 tablespoons of beans + water in which they were cooked in a blender. Beat until smooth and return to the beans. Serve with an additional drizzle of olive oil and you can add freshly ground black pepper.
Wash the lima beans and boil them for 30-40 minutes in salted boiling water. When the beans have softened, mix greens, garlic, yeast, oil and 2-3 tablespoons of beans + water in which they were cooked in a blender. Beat until smooth and return to the beans. Serve with an additional drizzle of olive oil and you can add freshly ground black pepper.
