butter bean

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butter bean

a variety of lima bean that has large pale flat edible seeds and is grown in the southern US
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Butter beans are nutrient-dense, full of protein and help prevent a fatty liver
Butter Bean arrived for a week's trial at Ayr United and Paul Kinnaird introduced himself.
If you don't like (or don't have) butter beans, substitute with another type of bean.Lima beans, cannellini beans or chick peas would all work well in this.
Add the kale to the butter beans, along with the lemon juice, season and cook for 3-5 mins until wilted.
INGREDIENTS (Serves 4-6) 1 whole chicken, jointed, or 2 breasts, 2 thighs and 2 drumsticks, skin removed; 1tbsp olive oil; 1 head of garlic, cut in half horizontally; 1 leek, trimmed, halved lengthways and sliced; 200ml dry white wine; 400ml chicken or vegetable stock; 2 thyme sprigs; 2 x 400g tins butter beans, drained and rinsed; 250g baby spinach leaves; Sea salt and freshly ground black pepper METHOD: 1.
GORDON RAMSAY'S TRAY-BAKED CHICKEN WITH BUTTER BEANS, LEEKS AND SPINACH INGREDIENTS (SERVES 4-6) 1 whole chicken, jointed, or 2 breasts, 2 thighs and 2 drumsticks, skin removed; 1tbsp olive oil; 1 head of garlic, cut in half horizontally; one leek, trimmed, halved lengthways and sliced; 200ml dry white wine; 400ml chicken or vegetable stock; 2 thyme sprigs; 2 x 400g tins butter beans, drained and rinsed; 250g baby spinach leaves; sea salt and freshly ground black pepper METHOD: 1.
Add the tomatoes and butter beans, bring to the boil, then simmer for 10 mins.
sweet ketchup gallons sauce chinese pack 20 envelopes chamomile tea pack of 20 tea bag cinnamon units 400 grams of sweet cocoa powder pounds of butter beans packages of 14 units of about 14 pasitas.unidades grams of 15 ounces of sardines in tomato sauce, boxes of 200 envelopes artificial or synthetic sweetener
Prices for rice, chickpeas and butter beans all doubled, while bulgur wheat prices went up 50 percent.
READY IN ABOUT 1 HOUR 40 MINUTES SERVES 4 low calorie cooking spray 500g lean stewing steak (less than 5% fat), all visible fat removed, cut into chunks 1 large onion, finely chopped 2 large carrots, peeled and roughly chopped 2 large parsnips, peeled and roughly chopped 3 large garlic cloves, crushed 2 tsp dried thyme 500ml beef stock 1 tbsp Worcestershire sauce 400g can butter beans, drained and rinsed 4 large potatoes 1 swede salt and freshly ground black pepper handful of roughly chopped fresh flat-leaf parsley 1 Preheat the oven to 180degC/fan 160degC/gas 4.
INGREDIENTS For the lamb and beans: 2.5kg lamb shoulder 4 garlic cloves, peeled and halved 2 rosemary sprigs 2 red onions, peeled and quartered 2 carrots, peeled and cut into chunks 2 celery sticks, cut into chunks 100ml white wine 3 x 400g tins of butter beans, drained Olive oil Salt and pepper For the Salsa Verde: Juice of 1 lemon 100ml olive oil 1 garlic clove, crushed 1/2 red onion, roughly diced 1tsp Dijon mustard 15g fresh parsley, leaves and stalks roughly chopped 10g fresh basil, leaves and stalks roughly chopped 15g fresh dill, leaves and stalks roughly chopped 15g fresh mint (leaves only), roughly chopped 6 anchovies 1tbsp capers METHOD PREHEAT the oven to 160degC/140degC fan/gas mark 3.