Butter Bean Purée
Smooth butter bean purée — a mild, creamy IDDSI Level 4 (Puréed) food high in plant protein and fibre.
Natural IDDSI Level
Butter beans (lima beans) cook to a very soft, starchy interior and blend easily into a smooth cohesive purée. The natural creaminess of the bean makes it well-suited for Level 4 without needing added fat for cohesion.
Safe Preparation
Cook canned or pre-soaked dried butter beans until very soft. Blend with a small amount of warm water or stock, a drizzle of olive oil, and seasoning. Pass through a fine sieve to remove any remaining skin fragments. Test: should hold a mound on a plate. If it spreads, blend in a small amount of cream cheese to add cohesion.
- ✓Remove skins before blending for the smoothest texture — skins create a slightly grainy mouthfeel.
- ✓Adding a small amount of cream or olive oil improves palatability and caloric density.
- ✓Butter bean purée pairs well with tomato coulis or light herb oil for presentation.
- ✓Can be frozen in portions — reheat with a splash of stock and re-blend if needed.
Frequently Asked Questions
Is butter bean purée suitable for dysphagia patients with chronic kidney disease?
- Butter beans are moderately high in potassium and phosphorus, which may require restriction in patients with chronic kidney disease (CKD). The dietitian and nephrologist should confirm whether butter bean purée is appropriate for individual patients with CKD. For patients without renal restrictions, it is an excellent plant-based protein source.
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Browse productsEducational content only. This page does not constitute medical advice. Texture level prescriptions must come from a qualified speech-language therapist or physician.