5 Cloves Garlic 6 Tbs. Olive Oil, divided 1 tsp. Rosemary, fresh, minced 1/2 tsp. Salt 1/8 tsp. Crushed Red Pepper 1/8 tsp. Ground black Pepper 3 Tbs. Lemon Juice
Rinse off lima beans and place into a large bowl.
Add 1/2 gallon water and place in fridge overnight.
Next Day: Place beans and water into a large pot.
Add more water to cover beans and bring to a boil.
After beans boil for a minute, strain the beans and wash them well.
Wash the pot at the same time.
Place washed beans back into clean pot.
Add water to cover and place back on stove.
Beans should be covered by about 6 inches of water.
Bring beans to a boil.
Turn heat down and simmer beans for about 90 minutes, or until very tender.
Strain cooked beans and place into a food processor.
Save 1/2 cup of the bean liquid.
Place 2 tablespoons oil into a hot pan.
Add garlic & rosemary; sizzle both together for a few seconds.
Remove pan from heat while beans are cooking.
Add cooked garlic-rosemary and oil to beans.
Add the rest of the oil, lemon juice, salt and peppers to the beans.
Run food processor for a couple of minutes, until beans are well pureed.
You may need to add a bit of the cooking liquid to the beans if they get too dry.
Remove beans from processor and serve.
New Taste Thinking:
If you love lima beans you will love this recipe. You can serve the lima bean puree as you would serve mashed potatoes. They go great with many of the lean protein recipes such as grilled pork or chicken.
In the photo at the top of this page you can see the lima beans being spread over some crispy herb lavash for a great snack.
Serving Size 1/2 Cup Servings Per Recipe 10 Calories 227 Calories from Fat 74 Total Fat 8g Saturated Fat 1g Trans Fat 0g Cholesterol 0mg Sodium 125mg Total Carbohydrate 29g Dietary Fiber 9g Sugars 4g Protein 10g
