Empty one box/bag of frozen lima beans into a small saucepan and add about 1/3 cup of chickent (or vegetable) broth. Cover and bring to a boil. As soon as it boils, shut off burner and keep covered for another five minutes. Put everything into a blender with a good squeeze of lemon juice, salt, pepper and 1/4 cup good olive oil. If it needs more liquid to blend, add more olive oil. Taste to adjust seasonings. It should be a smooth puree, not chunky. Serve warm or at room temperature. (This makes enough to feed 3-4 people as a side dish and make at least a dozen bruschettas.)
Sunday, July 22, 2007
Easy and Yummy Lima Bean Puree
One of my favorite, easy to prepare dishes is this Lima Bean Puree. I keep frozen lima beans on hand so that whenever I need a quick side dish, or appetizer, I can make this. I originally saw a version of this recipe in the Wine Spectator magazine in an article on Alsace. It was suggested that it be accompanied with grilled escarole and served with a crisp, white wine from Alsace. I can attest that both items are an ideal pairing with this puree. I often serve it with grilled radicchio, or in place of potatoes as a side dish. I also transform it into a bruschetta, by grilling or toasting some really good white bread (baguette or ciabatta, for example), brush it with olive oil, spread the puree on top and add a few curls of pecorino romano cheese. Enjoy, and oh, and don't forget the crisp, white wine!