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