- Preparation time: 6 mins
- Cooking time: 24 mins
- Serves: 8
- 500 g butter beans (lima beans), soaked overnight in water
- 1 tbsp extra virgin olive oil
- 1 tsp dried thyme
- 1 tsp salt
- Rinse and drain beans. (You can remove skins that float to the top, otherwise they will blend in food processor after cooking.)
- Place in a pot, together with the thyme and at least 1.5 litres of water. Cover with lid and bring to the boil. Cook 45-60 mins until beans are tender but not overcooked. Add extra boiling water if required so beans don’t burn. (Butter beans take just 3 minutes to cook in a pressure cooker. Allow 15 minutes sitting time after cooking for natural pressure release. Add the thyme when puréeing to prevent blocking pressure cooker valve.)
- Remove beans from the stove and strain in colander.
- Transfer beans to food processor and add remaining ingredients; process until smooth and creamy. Serve immediately or chill for later use.
- For an instant version: Use 2 x 400 g cans of butter beans. Rinse, drain, then add 1 tsp dried thyme, pinch of salt, 1 tbsp extra virgin olive oil and 4 tbsp hot water from the kettle and puree until smooth.
- For a variation, mix through a small amount of warmed olive oil, to which you have added finely chopped garlic and fresh rosemary. You can also add a little lemon juice.
Energy 1072 kJ (256 cal). Fat 15 g. Protein 20 g. Saturated fat 2 g. Carbohydrate 8 g. Fibre 13 g. Cholesterol 0 mg. Calcium 116 mg. Iron 6.1 mg. Sodium 290 mg.