The new 'Schijf van Vijf' (Wheel of Five) says: eat more beans and pulses! Great idea. But what do you make with them? These creamy lima beans with spinach, sun-dried tomatoes and Parmesan are absolutely divine and on the table in no time.
Why eating beans more often is a good idea
Eating more beans and legumes is not without reason one of the new pieces of advice from the 'Schijf van Vijf' (the Dutch Food Pyramid). They are packed with fibre, plant-based protein, iron and other nutrients that are good for you. Also great: beans are filling and provide energy for a long time, meaning you won't feel hungry again quickly. Especially if you want to eat less meat, legumes are an easy way to make your meal hearty and nutritious. And no, it doesn't always have to be chili sin carne or lentil soup, as we prove with this easy recipe. You can make creamy sauces with them, fry them into burgers, throw them into pasta, or, as here, use them as a base for a quick one-pan dish.
What are lima beans, actually?
Lima beans originate from South America and are named after the city of Lima in Peru. They have been eaten there for thousands of years. They are now popular all over the world, especially in Mediterranean cuisine and Latin American dishes. You will also encounter them under names such as butter beans or sometimes giant beans, although there is a slight difference depending on the variety. What do they have in common? They are large, soft, and almost buttery in texture. And that is precisely why they work so well in creamy dishes like this one. Lima beans have a fairly mild taste. They therefore absorb herbs, garlic, cheese, and sun-dried tomatoes particularly well. This makes them ideal for quick vegetarian meals that are nevertheless satisfying. You can usually find lima beans in jars or cans at the supermarket or delicatessen. We often use Jumbo's organic lime beans, which of Boon or from Bold Bean Co (this recipe is also in Women's recipe bookCan't you see them? Then you can also use butter beans or large white beans for this recipe.
Creamy butter beans as a quick vegetarian meal
Kitchenware
- large frying pan or sauté pan
- cutting board
- knife
- wooden spoon or spatula
Ingredients
- 400 g Kidney bean butter beans, drained
- 200 g Crème fraîche
- 2 shallots chopped
- 3 toes garlic Finely chopped or grated
- 8 Sun-dried tomatoes in pieces
- 2 el oil from the jar of sun-dried tomatoes
- 1 fluorescent paprika
- 200 g fresh spinach
- generous hand Parmesan cheese grasped
- splash of white wine
- a few basil leaves
- pepper to taste
- Lemon or lime juice to taste
- ciabatta or other tasty bread For dipping
Instructions
- Heat about 2 tbsp oil from the sun-dried tomato jar in a large pan. Gently fry the shallots in this over low to medium heat until they are soft and translucent. This will take about 5 minutes. Then add the garlic and cook for another minute.
- Add the sun-dried tomatoes and paprika to the pan. Stir well and fry for about 1 minute until everything smells fragrant.
- Add the lima beans and heat through for about 2 minutes. Stir gently to keep the beans whole.
- Turn the heat down low. Add the crème fraîche, spinach and a splash of white wine. Stir everything together well and put the lid on the pan. Let the dish simmer gently for about 3 minutes until the spinach has wilted.
- Stir in a generous handful of Parmesan cheese and some basil leaves. Season with pepper.
- Finish the dish with a little lemon or lime juice. That fresh sourness really enhances the flavours.
- Serve the creamy lima beans with extra Parmesan cheese, basil, and optionally some extra sun-dried tomatoes. Delicious with ciabatta for dipping up the sauce.
You might also find this interesting
- Also see: Greenlist-favorites in the kitchen part 1.
- Also see: Oyster mushroom vegan shawarma.
- Also see: Raw chicory with blue cheese and pear.
Sources: Nutrition Centre.
