Butter Beans – Certified Organic

£2.72£21.17

Butter Beans – Certified Organic
AKA:  Lima Bean / Madagascar beans
Product of: China
Pack Size: 250g | 500g | 1kg | 2kg | 5kg
Organic Certification: GB-ORG-02; GB-ORG-05; NL-BIO-01

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Description

Butter Beans – Certified Organic
AKA:  Lima Bean / Madagascar Beans
Product of: China
Pack Size: 250g | 500g | 1kg | 2kg | 5kg
Organic Certification: GB-ORG-02; GB-ORG-05; NL-BIO-01

Non-GMO:
This product has been produced without the use of genetically modified organisms (GMOs) or their derivatives, nor been irradiated.

Packaging:
250g | 500g | 1kg  packed into food grade, foil lined, zip lock (resealable), stand up pouches, Made with superior quality KRAFT PAPER.
2kg | 5kg packed into food grade, zip lock (resealable), stand up poly pouches.

Both packs are multi-material and multi-layer to increase shelf life of the product and provide a barrier protection against moisture, odours, and UV light.

Additional Information:
Butter beans, or large lima beans, are big, flattish beans that range from pale yellow to white. (The small, pale green, kidney-shaped beans that you may recognize as limas are actually baby limas. They were discovered in Peru by Spanish explorers who named the beans after the country’s capital, Lima.) Butter beans have a velvety texture and rich, savoury, almost buttery flavour. They are great baked or braised, and in chowders and succotash.

How to prep:

It isn’t mandatory to soak dried beans before cooking them, but soaked beans do cook more quickly and evenly and are easier to digest. There are two ways to soak dried beans: A cold (long) soak, which guarantees fully hydrated beans, or a hot (quick) soak, which is speedier but leaves the possibility that some beans won’t be fully hydrated and may therefore not cook as evenly.

Spread the beans out and pick through them, discarding any rocks, bits of debris, and shrivelled beans. Then rinse the beans under cold water to remove any dust or dirt.

For a cold (long) soak: Put the beans in a large metal bowl with enough cool water to cover by about 3-inches. Soak at room temperature for six to eight hours, adding more water if the level gets low. Drain and rinse before cooking.

For a hot (short) soak: Put the beans in a large pot with enough cool water to cover by about 3-inches. Bring to a boil; boil for two minutes. Remove from the heat, cover, and let stand for one to two hours. Drain and rinse before cooking.

Cook gently, and season at the right time:

Cook soaked beans in fresh water to reduce gas-causing oligosaccharides, hard-to-digest complex sugar molecules found in legumes. Never let beans boil, except at the very beginning. Gentle simmering keeps the beans intact and creamy, not mealy. Wait to add salt until the beans have begun to soften, usually about halfway through cooking. That way, the salt can pass through the beans’ softened skin and bring out their flavour. Add acidic ingredients such as tomatoes, vinegar, wine, or citrus juice once the beans have softened; if added too early, acid can thicken the beans’ skin and extend cooking time. Non-acidic seasonings such as herbs, garlic, and onion can go into the pot from the start. Don’t bother skimming off any foam that rises to the top of the cooking liquid. It’s simple water-soluble protein released from the beans and will dissolve on its own. Always taste several beans to check for doneness. Some beans may be cooked through, while others need more time.

 

Storage Advice:
Dried beans last for years, However the older they are the longer they will take to cook. Canned beans last for years and fresh beans last about a week.

You can help dried and canned beans stay fresh longer by storing them in a cool, dark place at a temperature under 75 degrees Fahrenheit.

Fresh beans are best kept in the refrigerator in an airtight container.

Once cooked, beans should be stored in a tightly closed container to keep out moisture and other contaminants and then placed in the fridge. Always place leftover product into a proper airtight container before storing in the fridge. For a long-term option, you can freeze your beans while preserving their taste if you use a freezer safe container.

Some benefits of proper food storage include eating healthier, cutting food costs and helping the environment by avoiding waste.

 

NUTRITIONAL INFORMATION

(typical values per 100g):

Energy

1395

kj
Energy

333

kcal
Fat

0.8

g
  Of which saturates 

0.2

g
Carbohydrate

44.9

g
  Of which sugars

1.8

g
Fibre

15.2

g
Protein

23.4

g
Salt

trace

g
 

 

ALLERGY INFORMATION

Does the product contain any of the following?

YES NO
Cereals containing Gluten: wheat, rye, barley, oats, spelt, kamut or their hybridised strains.
Mollusc
Crustacean  shellfish and products thereof
Egg and products thereof
Fish and products thereof
Soya (soy) beans & protein and products thereof
Milk & Dairy (including lactose) and products thereof
Celery Seeds celeriac and products thereof
Mustard Seeds and products thereof
Lupin and products thereof
Sesame Seed and products thereof
Peanuts and products thereof
Nuts and products thereof (namely almond, hazelnut, walnut, cashew nut, pecan nut, brazil nut, pistachio nut, macademia nut and Queensland nut)
Added Sulphur Dioxide: (the product contains <10mg/Kg added Sulphur Dioxide in the form of SO2, Sulphites (E220,E221, E222, E223, E224, E226, E227, E228)
Please Note: Where products are indicated as not having an allergen present this refers to the product not being formulated or wholly derived from the particular ingredient. Allergen handling policies and procedures are in place through the supply chain to reduce the likelihood of cross contamination from allergens however this cannot be guaranteed.

Please contact us if you require any further information or for quotes on larger pack sizes.