Friday, March 27, 2015
I used to hate lima beans. My Mom would buy the frozen veggie blend and those were grainy and hard lima beans! I suspect a couple generations of children who had to eat those grainy lima's probably cringe at the thought of eating them. I am so glad I decided to cook the dried lima beans in the pressure cooker, they are truly transformed into an amazing soft and buttery texture.
"Lima beans contain the trace mineral, molybdenum, a component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. While we should all avoid sulfites having a good store in our bodies of molybdenum can help our bodies handle it better. Lima beans are an excellent source of molybdenum and a very good source of dietary fiber, copper, and manganese. Lima beans are good sources of folate, phosphorus, protein, potassium, vitamin B1, iron, magnesium, and vitamin B6." (read more at the website "The World's Healthiest Foods")
Rosemary Coconut Yogurt Lima Beans:
1 cup homemade chicken broth(there isn't a corn-free store bought)
1 cup homemade coconut yogurt
1 finely minced shallot
3 Tablespoons fresh rosemary
1/2 teaspoon pink himalayan salt(or what is safe for you)
2 cups well cooked lima beans(I soak dried overnight and cook in the pressure cooker for 15-20)
grapeseed oil or coconut oil(to saute the shallot)
1 Tablespoon potato or arrowroot starch plus water
(paprika to serve if wanted)
In saucepan saute shallot in oil until tender.
Add rosemary and cook until fragrant(just a minute or so)
Add chicken broth, bring to a boil and cook for about 10 minutes- just enough to infuse the broth with the tasty rosemary flavor.
In a cup mix potato starch and about 1/3 cup water. Pour in a bit at a time to the boiling broth to thicken slightly.
Mix in yogurt,lima beans and salt.
(serve with grain to complete the protein)