These are a firm favourite in our house and great now we are going into BBQ season as a meat free alternative. They are vegan and so delicious.
Butter beans, aka lima beans, are a great source of cholesterol lowering fibre. The fibre is also great for managing blood sugar fluctuations, as they prevent blood sugars spiking too quickly (download my e-book for more information on this).
These are fully vegan and do contain protein but for a full protein serve with some whole grains, such as rice and plenty of salad.
These beans are rich in molybdenum which assists in the detoxification of substances like sulfites, copper and alcohol, and it also helps the body to excrete protein breakdown products such as uric acid and petrochemicals.
660g Large butter beans (I use Navarrico)
2 red onions finely sliced
1 carrot – grated
2 cloves of garlic – crushed
2 tbsp tomato puree
2 tsp tamari sauce
1 tsp Dijon mustard
1 tsp cumin
1 tsp smoked paprika
2 tbsp coconut oil
1. Sweat the onions for 2/3 minutes
2. Add the garlic, paprika, cumin and a splash of water to the pan, mix. Add in the grated carrot and cook on a low heat for 5 minutes
3. Mash beans in a separate pan.
4. Add to the beans the tomato puree, mustard, tamari and mix well.
5. Add the vegetables to the pan and mix well.
6. Season to taste with Himalayan salt and pepper
7. Make burger patties from the mixture and heat a spate frying pan with coconut oil
8. Fry the burgers, they will take roughly 5 minutes each side.
9. Serve with a large salad.