Farsole Dulce Recipe

Farsole Dulce: A Delightful Sweet Lima Bean Dish

Farsole Dulce is a traditional Spanish recipe that features the humble Lima beans in a sweet and flavorful dish. This unique combination of ingredients creates a delightful treat that is both comforting and delicious. The recipe has been passed down through generations, and its origins can be traced to the regions of Spain where Lima beans are widely cultivated. This recipe is not only easy to make but also offers interesting historical insights into Spanish culinary traditions.

Historical Background:
The usage of Lima beans in Spanish cuisine dates back several centuries. Lima beans belong to the legume family and were brought to Europe by Spanish explorers from South America during the 16th century. Over time, the beans became a staple crop in Spain and were incorporated into various traditional recipes, including Farsole Dulce. This dish has evolved and adapted over the years, reflecting the culinary influences of different regions across Spain.


- 1 cup dried Lima beans
- Water for soaking
- 1 tablespoon fat (olive oil, butter, or lard)
- Peel of 1 lemon or orange
- 1 tablespoon brown sugar


1. Soak the dried Lima beans in a bowl of cold water overnight. This process helps to rehydrate the beans and reduce their cooking time.

2. Drain the soaked Lima beans and transfer them to a large pot. Add just enough water to cover the beans.

3. Incorporate the fat (olive oil, butter, or lard) into the pot. The fat adds richness and enhances the flavor of the dish.

4. Add the peel of a lemon or orange to the pot. The citrus peel provides a subtle hint of freshness that complements the sweetness of the beans.

5. Once the beans start to simmer, reduce the heat to low and cover the pot. Allow the beans to cook until they are half-done. This usually takes about 30 minutes, but it may vary depending on the dried beans' freshness.

6. In a separate pan, heat the brown sugar over medium heat until it melts and turns into a golden caramel color. Be cautious not to burn the sugar as it can quickly turn bitter.

7. Add the caramelized sugar to the pot of half-cooked Lima beans. The sugar adds a sweet note and lends a gorgeous golden hue to the dish.

8. Stir well to ensure that the sugar is evenly distributed among the beans. Cover the pot again and let it simmer gently for another 20-30 minutes, or until the Lima beans become tender.

9. Taste the Farsole Dulce and adjust the sweetness according to your preference. You can add more sugar if desired, but remember to brown it before incorporating it into the dish.

10. Once the beans are tender and infused with the sweet flavors, remove the pot from the heat. Let the dish cool slightly before serving.

Fun Facts:
- Lima beans are named after the capital city of Peru, Lima, even though the beans are not native to the region.
- Lima beans are an excellent source of dietary fiber, protein, vitamins, and minerals, making Farsole Dulce a nutritious and delicious treat.
- In some areas of Spain, vanilla or cinnamon is added to Farsole Dulce to enhance its flavor profile.

Similar Recipes:
- In Greece, a similar dish called "Gigandes Plaki" is made using giant white beans, tomatoes, onions, and various herbs and spices.
- "Habichuelas con Dulce" is a popular dessert prepared in the Dominican Republic, where red kidney beans are simmered in a sweet coconut milk base and flavored with cinnamon and cloves.

Farsole Dulce is a delightful sweet Lima bean dish that exemplifies the versatility of this humble legume. Influenced by Spanish culinary traditions, this recipe showcases the importance of utilizing simple ingredients to create a delightful and comforting dish. Whether enjoyed as a dessert or a side dish, Farsole Dulce is sure to please with its unique combination of flavors. Soak the dried Lima beans and embark on a culinary journey to savor the taste of this traditional Spanish delight.



Viewed 2131 times.

Other Recipes from Vegetables

Salad Dressing Without Oil
Asparagus Aux Milanaise
Corn Au Gratin
Chonfleur Au Gratin
Potato Cream
Sweet Potatoes
Chili Beans
To Boil Rice
Raisin Stuffing
Canned Asparagus
Artichokes (french Or Globe)
Jerusalem Artichoke
Beet Greens
Boiled Beets
Baked Beets
Sour Buttered Beets
PurÉe Of Celeriac
Spanish Cauliflower
Cauliflower With Brown Crumbs
Scalloped Cauliflower
Cauliflower (roumanian)