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Portobello Mushrooms with Giant Peruvian Lima Beans

We know what you’re thinking: why has no one declared the cupcake a super food? Well, perhaps that day is on the horizon, but it ain’t today. But there is a food from our childhood has been declared an über-superfood. And that my friends, is the lima bean.

Giant Peruvian lima beans are indigenous to Latin America, and are sometimes known as butter beans here in the US. High in soluble fiber, magnesium, and folate, eating more lima beans can help lower blood pressure and cholesterol.

Vegetarians and vegans especially will dig this dish. Giant lima beans are hardy and with all that soluble fiber, they keep your belly full and your blood sugar studying all day. And if you’re into cheese, we thought it went incredibly well with tangy, salty, fresh cheeses such as queso fresco, feta, or herbed chevre.

We admit: dried beans do take a little time to cook. But canned beans really can’t hold a candle to freshly cooked lima beans. Soaking the beans overnight really helps accelerate the cooking process before your meal. A little planning helps bring a better dish to the table every time.

When cooking your giant Peruvian lima beans, you might notice that the skins are a tad delicate. Avoid stirring your lima beans too much, or tossing them too vigorously in the seasoning. The beauty and glory of giant Peruvian lima beans is there large flat shape, and their creamy texture. Do your best to preserve their incredible shape, so not to detract from the presentation on your table.

These definitely aren’t the same lima beans that you hid under your napkin as a kid. All things considered, giant Peruvian lima beans should be your new best friend, as they are healthy, inexpensive, and great for your bod. Kinda makes that cupcake look like a chump.

Portobello Mushrooms with Giant Peruvian Lima Beans

  • 1 pound giant Peruvian lima beans
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 – 6 Portobello mushrooms
  • 1 – 2 teaspoons olive oil per mushroom
  • 2/3 cup olive oil
  • 1/4 cup minced onion
  • 1/4 cup minced parsley
  • 1/4 cup minced red bell pepper

Get the full recipe.

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