Lima Bean Crostini Recipes

LIMA-BEAN CROSTINI WITH RICOTTA

Steps:

• Preheat oven to 350 degrees. Place baguette slices on a rimmed baking sheet and brush with 2 tablespoons oil; season with salt and pepper. Bake until golden, 10 minutes. Rub warm slices with garlic cloves; let cool.
• Meanwhile, place rosemary in a small saucepan of salted water and bring to a boil. Add lima beans and cook until tender, 7 minutes. Drain and transfer to a cutting board. Strip leaves from rosemary sprigs; roughly chop beans and rosemary and place in a medium bowl. Add 2 tablespoons each oil and lemon juice; season with salt and pepper.
• Season ricotta with salt and pepper, then spread on crostini; top with lima-bean mixture.

LIMA-BEAN CROSTINI

Steps:

• Soften the beans in simmering water for about 2 minutes. In another pan, heat the oil, red peppers, rosemary, and garlic over medium-low heat until the rosemary starts to sizzle. Turn off heat. Drain the beans well, add them to the pan, and let soak in the oil for 30 minutes. Remove the rosemary leaves from the stalk; discard the stalk and 1 of the red peppers. In a blender or food processor, puree the beans, oil, garlic, rosemary leaves, lemon juice, and the remaining red pepper. Add the salt and black pepper. Drizzle with more extra-virgin olive oil and serve with crostini.
• Slice a baguette into 1-inch slices. Drizzle with olive oil, salt, and black pepper to taste. Bake in a 375°F oven until crisp and just browned.

WHITE BEAN CROSTINI

Steps:

• In a food processor, combine the beans, 1/4 cup oil, garlic, salt and pepper. Cover and process until smooth. Add olives and thyme; process until blended. , Place bread on an ungreased baking sheet. Brush with remaining oil. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Cool slightly. Spread each slice with 1 tablespoon bean mixture. Garnish with olives and thyme if desired.

ARUGULA AND FAVA-BEAN CROSTINI

Steps:

• Preheat oven to 350°F with rack in middle.
• Cook fava beans in boiling water, uncovered, until tender, 3 to 4 minutes, then drain and transfer to an ice bath to stop cooking. Gently peel off skins (if using edamame, don't peel).
• Pulse fava beans in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1/2 cup arugula, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper to favas in processor and purée until smooth. Add to bowl. Coarsely chop remaining cup arugula and gently fold into fava-bean mixture.
• Cut 16 diagonal slices (1/3 inch thick) from baguette and put in a 4-sided sheet pan. Drizzle with remaining tablespoon oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of garlic.
• Spoon fava-bean mixture onto baguette toasts, then drizzle with oil and top with mint.
• What to drink:
• Fontaleoni Vernaccia di San Gimignano '07

CROSTINI WITH LIMA BEAN & PECORINO PUREE

Steps:

• Bring a medium saucepan of salted water to a boil; add the lima beans and cook until tender, about 7 minutes.
• Drain in a colander and shock the beans in cold water; drain again, shaking the colander to remove excess moisture.
• Place the garlic and 1/2 teaspoon salt in the bowl of a food processor, fitted with an electric blade and process until coarsely chopped.
• Add the lima beans and process until they form a rough paste.
• Add the red pepper flakes, pecorino, mint and 2 Tablespoons lemon juice and pulse until combined; with the motor running, add the olive oil in a steady stream until well incorporated.
• Taste for seasoning, adding more salt, or lemon juice and black pepper as desired.
• To serve slather a generous amount of puree on a slice of toasted bread and garnish with a few rounds of radish.

ARTICHOKE AND BEAN CROSTINI

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable cooking spray
• Lay the prosciutto in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy. Set aside to cool for 10 minutes.
• On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake until golden, about 12 to 15 minutes.
• In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup of olive oil. Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.

WHITE BEANS AND ROSEMARY CROSTINI

Steps:

• Heat a fireplace to medium heat. Adjust the grill racks over the flame and heat a heavy Dutch oven over the rack. Alternatively, heat a medium saucepan over medium heat.
• Once hot, add the oil to the saucepan. Add the pancetta and render some of its fat. Add the rosemary and garlic, and saute until fragrant. Stir in the beans, lemon juice and some salt and pepper. Mash the beans with the back of a wooden spoon. Don't mash them all smooth, you want some texture.
• Toast the baguette slices. Serve the beans on top of the toasted baguette. Drizzle with olive oil if desired.

SMASHED CANNELLINI BEAN CROSTINI

Steps:

• Heat half the oil in a shallow saucepan over a low-medium heat and scatter in the sage leaves, if using. Fry for 2 mins until crisp, lift onto a plate using a slotted spoon. Tip the onion into the pan and cook for 3 mins until soft, then add the garlic and cook for 1 min more. Sprinkle in the pepper and toast for 1 min, then stir in the beans. Turn off the heat. Stir in the lemon juice.
• Season the mixture with salt, then tip into a food processor or mini chopper with the remaining oil. Blitz everything together to your desired consistency - it can be a smooth or a rough paste. Will keep covered in the fridge for two days. Bring to room temperature 1 hour before serving.
• Serve the dip as is with crostini or breadsticks, or drizzle with a little extra olive oil and top with the crispy sage leaves, if using.

EASY LIMA BEANS

Steps:

• Heat a large saucepan over medium heat, and spray with cooking spray. Saute onions until soft and translucent. Pour in chicken broth, and bring to a boil. Add lima beans, and enough water just to cover. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, until beans are tender.

SPRINGTIME MOREL AND FAVA BEAN CROSTINI

Steps:

• Preheat oven to 375 degrees.
• Brush both sides of baguette slices with olive oil and place on a baking sheet. Transfer to oven and bake, turning once, until lightly browned, 4 to 5 minutes per side. Remove from oven and set aside.
• Melt butter in a medium skillet over high heat; cook until butter is lightly browned. Add morels and shallot and cook, stirring, for 1 minute. Season with salt and pepper.
• Add sherry to deglaze and cook until almost evaporated. Add cream and let cook until reduced and thickened slightly. Stir in fava beans and ramp leaves or chives.
• Divide morel mixture evenly among toasted baguette slices; top with crumbled bacon and garnish with cheese. Serve.