Tuesday, May 8, 2012
It doesn’t take much to make lima beans into something special. Puréed and used with
a casserole it makes a healthy alternative to regular mashed spud. If you like simply
substitute cooked fresh red lentils or fava, navy, or cannellini beans for the limas.
2 cups fresh shelled or frozen baby lima beans
2 cloves garlic, peeled and sliced
3 tbsp extra-virgin olive oil
Freshly ground black pepper
1/2 cup water
1. Combine lima beans, garlic, 1⁄2 cup water and a generous pinch of salt in a small pot. Bring to a boil over medium-high heat, cover,reduce heat to low, and simmer until beans are very soft, about 15 minutes.
2. Coarsely purée beans and garlic in a food processor. Transfer to a small bowl and
gradually beat in olive oil. Remove zest from lemon with a zester or vegetable peeler, then finely julienne zest and set aside. Halve lemon and add lemon juice to purée to taste, then season with salt and pepper. Serve with your normal vegetables or in a small bowl with toasted bread on the side.