Lima (butter) beans have a hint of buttery taste that makes them easy to eat and like. The size of lima beans is perfect for a snack recipe. The bigger the beans are, the better they keep their shape, making them more suitable as a snack. If they’re too small, they have a tendency to get too hard or end up all crumbled. Experiment with the flavor to make your favorite blend. Almost all kinds of cooked beans can be used for this recipe; adjust the baking time according to the bean’s size. Recipe Text Credit: Excerpted (or Adapted) from VEGAN AT HOME © 2022 by Solla Eiríksdóttir. Reproduced by permission of Phaidon. All rights reserved
Spicy Lima Bean Snack [Vegan]
1 1/3 cup
- 3/4 cup plus 2 tablespoons (4 1/4 oz/125 g) dried lima (butter) beans, soaked overnight
- 2 tablespoons avocado oil
- 1 teaspoon garam masala
- 1 teaspoon onion powder
- 1 teaspoon sea salt flakes
- 1/2 teaspoon red pepper (chilli) flakes
- Preheat the oven to 350F / 180C /Gas Mark 4. Line a large roasting pan with parchment (baking) paper.
- Cook the lima (butter) beans and then drain and rinse in a colander under cold running water. Drain again, then spread them out over a clean dish towel and use another towel to gently tap dry.
- Put the lima beans into a large bowl with the oil and spices and toss together until the beans are coated. Spread the beans out evenly in the prepared roasting pan in a single layer and roast in the oven for about 40 minutes, or until golden brown, stirring every 10 minutes.
- Remove from the oven and let cool in the pan before eating.
To make them extra crispy and stay crispy, after they have cooled completely, bake them again at the same temperature for 7–10 minutes. Place them into the hot oven without adding more oil or spices, just the roasted beans. They will dry out completely and stay crispy. This snack can be stored at room temperature in an airtight container or in a glass jar without a lid—simply place a paper towel over the opening—for up to 2 weeks.