Over the Moon – Beans

  • Butter Beans – Phaseolus lunatus – are also known as Lima beans  as they originally came from Peru and Lima is the capital city.
  • Phaseolus lunatus – means beans shaped like a crescent moon.
  • The Polish name –  Fasola pȯłksiężycowata  – also means beans shaped like a crescent moon.
  • This is a very old recipe for butter beans.
  • The dried beans would have been soaked overnight before being boiled till soft and then used to make this dish.
  • Nowadays you can use tinned butter beans to quickly make this delicious dish.

The recipe calls for a large amount of butter – do not skimp on this!

Ingredients

  • 2 tins of butter beans, drained
  • 1 large onion, chopped
  • 125g of butter
  • Large handful of fresh flat leaved parsley – chopped
  • Salt to taste

Method

  • Melt the butter gently in a large deep frying pan.
  • Gently fry the onions till soft and golden – do not brown.
  • Add the butter beans and simmer, stirring occasionally till they are soft.
  • Use a potato masher to lightly break up the beans.
  • Add some of the parsley and stir.
  • Serve with the rest of the parsley sprinkled on top.

 

Served in a dish by J&G Meakin – Cadiz – 1964 – 1970

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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