This easy Lima Bean Avocado Toast uses mashed lima beans, avocado, garlic, and a bit of lemon juice to create a fiber-filled avocado toast recipe.
Well, well, well.. say hello to the accidental week of breakfast recipes! Also, it’s basically the weekend, so cheers to LIMA BEAN avocado toast!
See, I was originally planning on posting a mac and cheese recipe, but then I decided that I want to test it oneeee more time before sharing. I was browsing through my recipes to see what I could post instead when I realized that I’ve been making a LOT of breakfast recipes lately. What can I say? I love breakfast, and I’m pretty sure you do too.
Plans for the weekend? You know I have to ask. I came down with a horrible sore throat as of yesterday, but I’m still hoping to go to dinner tonight with Miguel, I’ll just keep it light on the alcohol. Besides that, I’m planning on having dinner at my moms Saturday, and that’s about it. Hollaaaaaa for chill weekends.
Lima beans—how do we feel about them? I’ve always loved them thanks to my mom forcing me to eat them as a kid. I must admit, I had no idea there was a difference between frozen and dried lima beans. Growing up, we always ate the frozen green lima beans, which is what I used in this recipe, but you can also buy dried lima beans in the same aisle in the grocery store as quinoa and farro. The frozen kind are green and the dried kind are more of a white-cream color, but they taste the same, though slightly less “buttery” tasting.
ANYWAY, the next time you make avocado toast, try adding cooked lima beans for added fiber, protein and vitamin B. This recipe uses mashed lima beans, avocado, garlic, and a bit of lemon juice for flavor, and then you can top the toast with whatever you want, the same way you would regular avocado toast. I decided to get fancy and added prosciutto and bacon, along with arugula and whole lima beans to mine, but you can easily keep this meat-free by adding hemp seeds, red pepper flakes, even more arugula—the possibilities are endless!
If you haven’t tried lima beans before, get to it!
- 1 cup cooked lime beans*
- 1 avocado
- Juice of 1 lemon
- 2 tbsp olive oil
- 2-3 garlic cloves, minced
- Salt, pepper and red pepper flakes to taste
- Handful of arugula
- Optional: cooked bacon and/or prosciutto
- Cook lima beans over stovetop.
- While beans are cooking, add avocado and lemon juice to a food processor; pulse and set aside.
- Heat olive oil in a skillet and add garlic. Cook garlic until slightly brown; add garlic to food processor.
- Once beans are cooked, strain and add them to the processor; pulse everything together.
- Spread avocado mixture onto toast, add salt, pepper, red pepper flakes.
- Optional: add bacon and/or prosciutto.