Lima beans have a cooling nature to them and are beneficial to
the lungs, the liver, and they help to beautify the skin. They
are also extremely alkalizing which means they neutralize the
acidity that often arises from excessive meat and refined food
consumption.
Lima
beans are one of the best beans for North American
consumption. They can help to clean out infections and
are a good source of magnesium. Also known as the
“butter” or “sieva” bean, they are a member of the
kidney bean family. They are starchier and less fatty
than most other beans.
The
protein from lima beans and other legumes, can help
regulate sugar, water and other aspects of metabolism,
as well as promote balanced sexual activity and proper
growth and development of the body, including the brain. |
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How to
cook
- Soak
raw beans overnight in 4 parts water to one part legume.
- For
best results, change the water once or twice.
- Simmer in enough water to cover beans completely for
45mins to 1 hour
To help
with digestibility
- Simmer
the larger beans all day. Another way to ensure
digestibility is to chew the beans very well.
- Lima
beans should only be eaten occasionally.
- Combining with grains or cooked fruit for dessert is
acceptable only for those with strong digestive tracts.
- Cooking
the beans with fennel or cumin can help prevent gas.
- Cooking
with salt and seaweed (dulse, kelp, arame) can also help
prevent gas.
- You can
also add a little apple cider vinegar to the water 5 minutes
before the beans are done. This last trick softens them and
breaks down the protein chains and indigestible compounds.
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LIMA BEAN CASSEROLE
Serves 8 – a tasty side dish.
-
4 cups of raw jumbo lima beans
-
6 large grated tomatoes
-
1 Spanish onion
-
1/2 bunch of Italian parsley
-
At least 3 cloves of garlic
-
1 cup of olive oil
-
Salt (Herbamare sea salt) and pepper to taste.
Soak beans
over night then add to 4 litres of boiling water. Boil for at
least 45 minutes or until ready (they should be soft).
Remove the water.
Grate
tomatoes in a food processor with the grating blade or cut them
up into fine pieces. Drain off half of the liquid. Chop the
onion, garlic and parsley together and add in the tomatoes and
lima beans. Add salt and pepper to taste.
Bake in the
oven at 3500F for up to 2 hours. (Check after 1.5
hours).
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