Sheem in the Bengali name of Lima beans or Butter beans which available towards the ends of winter through early summer and is the best season for buying fresh beans.
When eaten as a shelling bean rather than dried, lima beans have mildly sweet earthy flavour, creamy flesh, and slightly chewy skin. They become tough when larger.
This beans aid water balance through their strong diuretic properties and helps to speed the elimination of toxins from the body.
I have grown up eating this beans into various form and today I am sharing one of my favorite recipes of sheem, shorshe sheem. Also known as sheem chorchori that is made with mustard paste.
- 500-gram lima beans (sheem)
- 3-4 green chilies
- 2-3 tbsp. Mustard oil
- ½ tsp. Nigella seeds
- 2 tbsp. Mustard paste (mix of yellow & black mustard)
- 1 tsp. Turmeric powder
- Salt to taste
- ½ cup water
- Slice the ends of each bean and pull out the fiber that runs along the line of bean and cut into halves.
- Heat 2 tbsp. of oil in a pan, add nigella seeds and the beans.
- Stir fry the beans for 2-3 minutes and then add green chilies, turmeric powder, and salt.
- Mix and cook until the beans are softened.
- Now add the mustard paste with ½ cup of water and adjust the seasoning if required.
- Cook until the gravy thickens.
- Serve with hot steamed rice.