Roasted Lima Beans with Lime & Cayenne

I grew up eating canned lima beans. This seems like a more grown up version. You can use frozen lima beans, skipping the boiling and just thaw them, which is what I did.

Lima beans, like many other legumes, are a good source of dietary fibre, and a virtually fat-free source of high quality protein. Lima beans contain both soluble fibre, which helps regulate blood sugar levels and lowers cholesterol, and insoluble fibre, which aids in the prevention of constipation, digestive disorders, irritable bowel syndrome and diverticulitis.


Roasted Lima Beans with Lime & Cayenne

1 cup dried lima beans
4 cups water
2 Tbs olive oil
1 tsp coarse salt
Juice of 1 lime
1 tsp cayenne pepper (or to taste)

Place the beans and water in a large saucepan over high heat and bring to a boil. Reduce the heat to low, cover and cook until the beans are just soft, about 1 hour. Remove from the heat. Drain the beans and cool under running water. Drain thoroughly and spread on paper towels to dry.

Preheat an oven to 425 degrees F. Toss beans with the olive oil and sprinkle with salt, lime juice and cayenne. Spread beans out on a baking sheet and place in oven. Roast until beans begin to brown slightly. Serve warm or room temperature.


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