Butter beans are thought to have originated from Central America and were domesticated by the Mayans, Aztecs and Incas. A valuable source of protein, the botanical name for butter beans is Phaseolus Lunatas but they are called by many different names around the world such as Lima beans, Madagascar beans and Sieva beans. Like many legumes, the large white butter beans are a valuable source of protein and can be eaten fresh, frozen or dried. Our Country Range Butter Beans in Water come in 800g or 2.5kg tins and are a key ingredient for all kinds of dips, stews, casseroles, curries, salads and so much more.
Low with lamb
Butter beans are great with lamb as they lap up those beautiful juices and flavours, especially when cooked slow and low in a stew. I like to use lamb belly for a cheaper cut and harissa paste for punch.
Gigantes plaki
Darren my lecturer spent a lot of time in Greece, so this is a recipe he taught me. It’s white beans in an aromatic cinnamon sauce and it is very simple to make. You can use any white bean but I think butter beans are best to add texture.
Brilliantly braised
Whether served with pasta or even used as a stuffing in ravioli, braised butter beans in a creamy pesto sauce is to die for.
The cream on top
Creamed beans are a great way of serving butter beans. It’s a fab way of injecting flavour and it works as a great side or starter with some dipping bread. I like to serve alongside smoked chilli meatballs with tahini.
Super with sausage
Butter beans cooked alongside your favourite sausages take on the delicious flavourful fat and glisten with gorgeousness. I like to serve the sausages and butter beans alongside roasted purple sprouting broccoli and quality cheese – something like Yorkshire pecorino.
About: Loughborough College’s Jess Howick
After clinching second place in the Country Range Student Chef Challenge last year amazingly as a first-year student, Jess Howick and her Loughborough team once again made the final last March and were looking to go one better. With an incredibly competitive grand final, unfortunately glory wasn’t to be, but Jess has firmly put herself out there as a talented young chef to keep an eye on. Here’s Jess’s five ways with Country Range Butter Beans.