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How to Cook Butter Peas

by
author image Richard Kalinowski
Richard Kalinowski began writing professionally in 2006. He also works as a website programmer and graphic designer for several clients. Kalinowski holds a Master of Fine Arts from Goddard College and a Bachelor of Science in education from the University of Wisconsin-Whitewater.
How to Cook Butter Peas
A woman is cooking at the stove. Photo Credit Adam Gault/Digital Vision/Getty Images

Lima beans are a good source of protein, offering 14.7 grams per cup. These protein-rich beans only provide 216 calories, and around 0.7 grams of fat. Despite their nutritional benefits, the somewhat bitter taste of lima beans isn't for everybody. If you want a sweeter source of low-fat protein, you can cook butter peas instead of fully grown lima beans. According to the cookbook “Nathalie Dupree's Southern Memories: Recipes and Reminiscences,” butter peas are small lima beans, packed with a sweeter flavor than mature lima beans. Cooking butter peas requires a few basic kitchen items and less than an hour of your time.

Step 1

Boil 3 cups of water in a saucepan.

Step 2

Add freshly shelled butter peas and 1/2 stick of butter to the water. Depending on the grocery store you frequent, butter peas are often sold as butter beans or baby lima beans. Use a vegetable oil-based imitation butter spread for fewer calories added.

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Step 3

Reduce heat to medium-low and cover the saucepan.

Step 4

Simmer for 20 to 30 minutes, until the beans are tender but not mushy.

Step 5

Remove the beans with a slotted spoon and place them in a serving bowl.

Step 6

Cover the serving bowl with a plate or kitchen towel to keep the beans warm, and simmer the buttery water for another 5 to 10 minutes until only a thin layer of water remains.

Step 7

Cover the lima beans with the reduced buttery liquid.

Step 8

Add salt and pepper to taste.

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References

  • “The Complete Book of Nutritional Healing: The Top 100 Medicinal Foods and Supplements and the Diseases They Treat”; Deborah Mitchell; 2008
  • “Nathalie Dupree's Southern Memories: Recipes and Reminiscences”; Nathalie Dupree, et al.; 2004
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