Beans Butter Organic

Butter beans must be pre-soaked in plenty of cold water (in a large bowl with room for beans to double in size) for 8 hours, or overnight, before cooking. This removes the naturally occurring lectin and saponin found in many pulses, which can impede digestion. Most of the skins will fall off these beans during soaking or cooking. Drain the beans, rinse well and place in a pot of fresh cold water or stock, 1:2. Bring to the boil and skim off any foam, before reducing heat and simmering until tender (about 1-2 hours) or when you can pierce with the tip of a knife. Do not add salt while cooking, as this can make outer skins of legumes tough. Drain and use, or refrigerate for up to 2 days. Cooked butter beans can be chilled and added to salads and delicious vegetarian burgers, or used hot in hearty soups (especially good in Minestrone) and hotpots. They are great in curries and spiced dishes. Left-over spicy beans are a scrumptious topper for baked potatoes with grated cheese or sour cream. Or toss with Mediterranean vegetables as you char grill. The softer, buttery texture of butter beans makes them perfect for mashing. Serve hot with minced garlic and butter or blended with smashed parsnip. Crush cold beans with a fork to make great dips; mix with olive oil, lemon juice, garlic & parsley, or basil & chilli.

	Avg Quantity per 50g serving	Avg Quantity per 100g
Energy	644 kJ/ 152 kcal	1287 kJ/ 303 kcal
Fat, Total - saturated	0.9 g <0.5 g	1.7 g <0.5 g
Carbohydrates - sugars	26.5 g 1.8 g	53.0 g 3.6 g
Fibre	8.0 g	16 g
Protein	9.5 g	19.0 g
Salt	<0.01 g	<0.01 g

Store in an air tight container in a cool, dry place, away from direct sunlight.

Up to 12 months when stored as above.