This post is lovingly dedicated to MYSELF, yes that is right, I have a real love affair with butter...coconut butter, whipped vegetable butter - when I was pregnant I wanted butter on anything and everything - all kinds of butter ;) ....and doesn't everyone from time to time....
BUT we all need to be aware that it is one of the most concentrated forms of animal fat and when you even think about that - a n i m a l f a t... wow, puts a new perspective on things. SO!
Along with the most amazing forms of alternative and healthy butters such as coconut ( which we talked about yesterday) here is another simple, vegan, POWER FOOD, alternative spread to butter! Now obviously beans will never be butter, nor can you cook with them like butter ( use coconut butter for that), or bake with them like butter, but you can whir them up with a few other ingredients to make something worthy of your most discriminating cracker.
Butter beans, also referred to as lima beans, are a total super food. They are loaded with protein (much like other legumes), and when eaten in combination with whole grains and whole grain products they provide the protein comparable to that found in meat or dairy foods without the high calorie content or saturated fat. And when you eat butter beans instead of animal products, you also experience the health benefits of dietary fiber, which lowers cholesterol, stabilizes blood sugar, prevents constipation, but also helps prevent
This recipe is incredibly versatile, so I have just laid out a basic version for you to experiment with. Because this is essentially a bean dip, you can add as many flavours as you like – try roasted garlic, fresh herbs, spices, chilies, steamed vegetables, other oils (flax, for example would be a great choice!)…the list goes on as far as your imagination.
I chose to put in a few pinches of turmeric because it turns the dip a slightly yellow colour, just for kicks! It does not add any flavour, but as a bonus turmeric’s anti-bacterial properties help to retard food spoilage, for a longer life in the fridge. Pretty neat, eh?
You can use canned butter beans if it's all you have available, but the flavour is far superior when you cook them yourself.
1 cup dried butter beans ( or 1 16oz can)
3-4 Tbsp. cold-pressed, extra virgin olive oil
1 small clove garlic
sea salt to taste
a couple pinches of turmeric (optional)
Directions: * skip to # 4 if you are using canned beans1. Soak beans for 8 hours (or overnight) in pure water. Drain, rinse well and place in pot with enough water to cover them by a few inches.
2. Bring to a boil, lower to simmer and cook for 45 minutes, or until tender.
3. Drain and rinse. Allow to cool.
4. Place cooled beans and other ingredients in a food processor and blend until smooth and creamy. Done!
5. Refrigerate leftovers. Keeps for about a week.