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Lemony Lima BeanS

June 28, 2018
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AuthorWarren KingCategory
Yields1 Serving
 2 cups lima beans, cooked, or can of beans
 1 inch of kombu sea vegetable
 1 tsp sea salt per cup of beans
 1 tbsp of tamari, or to taste
 2 tbsp lemon juice, or to taste
 2 cloves garlic, crushed, optional
 1 Tbs tahini
1

Wash and soak beans overnight. Strain and replace with fresh filtered water. Boil with kombu till soft, then add sea salt and cook for 7 more minutes. Optional: use canned beans. Mash beans by hand or in a food processor to a thick creamy consistency while adding the rest of the ingredients and toward the end add tamari and lemon juice to taste. The cream can be stored in a cool place. Use it as a dip for veggies or crackers or as a spread.

Ingredients

 2 cups lima beans, cooked, or can of beans
 1 inch of kombu sea vegetable
 1 tsp sea salt per cup of beans
 1 tbsp of tamari, or to taste
 2 tbsp lemon juice, or to taste
 2 cloves garlic, crushed, optional
 1 Tbs tahini

Directions

1

Wash and soak beans overnight. Strain and replace with fresh filtered water. Boil with kombu till soft, then add sea salt and cook for 7 more minutes. Optional: use canned beans. Mash beans by hand or in a food processor to a thick creamy consistency while adding the rest of the ingredients and toward the end add tamari and lemon juice to taste. The cream can be stored in a cool place. Use it as a dip for veggies or crackers or as a spread.

Lemony Lima BeanS
IngredientsDirections
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