It's Bean Good

Perhaps the healthiest change most people could make to their diets would be to eat more beans.

A 2008 study published in the Journal of the American College of Nutrition found that bean eaters had a 23 percent reduced risk of increased waist size and a 22 percent less chance of being obese compared to non-consumers. There is probably a synergy that occurs among the copious amounts of fiber, protein and minerals found in beans that help them fight fat and several chronic diseases, particularly heart disease.


Sometimes called butter beans, demonized lima beans (named for their native Peru’s capital city) have a buttery texture and potato-like taste. Available dried or frozen anytime, during the summer months you may find them fresh in their pods at farmers’ markets. A favorite use for them is succotash. A simple, tasty recipe that can be used as a side-dish or a filling meal in itself. If desired, substitute edamame for lima beans.

Try this recipe and let me know yeh or nay?

Succotash













 Makes 6 Servings

1 tablespoon vegetable oil

1 medium onion, chopped

2 cups lima beans, fresh or frozen

2 cups corn, fresh or frozen

2 garlic cloves, minced

2 tomatoes, diced

1 jalapeño pepper, seeded and diced

½ cup parsley, chopped

Juice of 1 lime

Salt and pepper to taste


In a large skillet, heat oil over medium and cook onion until soft, about 4 minutes. Mix in lima beans, onion and garlic and cook until beans are tender, about 12 minutes, stirring occasionally. Mix in tomatoes and jalapeño and cook for 3 minutes. Stir in parsley, lime juice and salt and pepper. Serve warm or chilled.