A few years ago I got an Instant pot for Christmas. I was so excited to discover that I could cook beans in less than 30 minutes (if skipping the soaking). Now once a month or whenever I am out of cooked beans I set an evening aside to make batches of different beans. Once cooled, I put them in locked plastic bags and freeze them.
So when I was rummaging through the freezer drawer and found a bag of Lima beans I got really excited. There is something so buttery and rich about Lima beans. Whether used in a salad, a bean dip or a bean stew, they are so good! Rosemary makes the perfect addition to this bean stew.
No, the only difference being their size and level of maturity. Lima or fava beans are mature, large flat beans whereas butter beans (also called baby Lima beans) are smaller and younger beans. Mystery solved.
Nutritional benefits of lima beans
Rich in protein, fiber, potassium, magnesium, vitamin C, K and A, lima beans also provide zinc (good for hair), and calcium.
1 cup of lima beans gives you a quarter of your daily recommended iron.
Rich in anti-oxidants, lima beans reduce inflammation and help keep the heart healthy.
Methods for cooking lima beans
Stove-top: Soak overnight, drain, rinse. Fill a pot with clean water, bring to a boil then reduce the heat to a low boil and cook for 20 minutes, then simmer covered for an hour or more.
Instant Pot: Soak overnight, drain, rinse. Pressure cook for 5-7 minutes and let the pressure naturally come out for 15 minutes.
Un-soaked, pressure cook for 30 minutes and allow the pressure to release for 15 mn.
Tip to avoid beans from falling apart:
If you want to use lima beans for making a salad, or use on pasta you want intact beans that are perfectly cooked. In order to do this you need to do the following:
1. make sure to always have a few inches of water above the beans when they are cooking.
2. When you first bring the water to a boil, quickly reduce to medium/low heat to avoid burning the skin of the beans.
This stew is not only delicious but a small bowl it will make you feel full and satisfied.
Lima Bean Stew with Rosemary Butter Sauce
- Instant pot
- 3 cups dry lima beans
- 1 medium onion diced
- 2 cloves minced garlic
- 3 tbsp olive oil
- 2 tbsp soy sauce
- 1 tomato sliced
- 1 cup diced mushrooms (baby bella, shiitake etc,)
- 1 tsp rosemary minced
- 1 cup kale or spinach leaves finely sliced
- 1/2 cup fresh parsley minced
Prepare the beans
- Soak the 3 cups of dry beans overnight (6-8 hours).
- Drain and rinse.
Instant Pot cooking
- 1 part bean to 3 part water. Pressure cook for 5-7 minutes. Allow the pressure to be released naturally for 15 minutes, then push to complete the release. Drain and set aside.
- Pour water over beans, bring to a high boil, then reduce to a low boil for 20 minutes, then simmer for an hour or until cooked. Drain and rinse in cold water to stop the cooking.
Make rosemary oil
- In a small pan, heat up 3 tbsp of olive oil with 1 tbsp of minced dried rosemary and 1/2 tsp of sea salt over medium heat.
- Cook for 3-5 minutes making sure to stir often. Remove from heat. Set aside
Make the stew
- Heat up the diced onion and garlic in the olive oil.
- Add 2 tbsp of soy sauce, the diced mushroom, and cook until most of the water has evaporated.
- Add the sliced of tomato, lima beans, rosemary-infused oil and greens, gently coating the vegetables.
- Simmer for a few minutes covered. Top with fresh parsley.
- Serve with your favorite bread or some rice.