Lima Bean Puree

Name: Lima Bean Puree
Ingredients: 1/2 cup extra-virgin olive oil; 1 small sprig rosemary; 1 dried chile de arbol, crumbled; 2 teaspoons minced garlic; 2 cups cooked fresh lima beans, well drained (see page 128); 1/2 lemon, for juicing; Kosher salt and freshly ground black pepper

7 ingredients

12 steps

Ingredients

1/2 cup extra-virgin olive oil
1 small sprig rosemary
1 dried chile de arbol, crumbled
2 teaspoons minced garlic
2 cups cooked fresh lima beans, well drained (see page 128)
1/2 lemon, for juicing
Kosher salt and freshly ground black pepper

Directions

1

Heat a medium saucepan over medium heat for 1 minute.
2

Pour in the olive oil and turn the heat down to low.
3

Add the rosemary sprig and the crumbled chile.
4

When the rosemary begins to sizzle, add the garlic.
5

Cook a minute or so, then add the lima beans and 1/2 teaspoon salt.
6

Stew gently 5 to 7 minutes, until the beans are soft but not mushy.
7

Strain the beans, reserving the oil.
8

Discard the rosemary sprig and chile.
9

Place the beans in a food processor and puree.
10

With the motor running, slowly pour in some of the reserved oil until the mixture has a smooth consistency.
11

You may not need all the oil.
12

Season with salt, pepper, and a squeeze of lemon to taste.