Lima Bean Puree Recipes

LIMA BEAN PURéE

Lima Bean Purée image

Categories Milk/Cream Food Processor Bean Side Thanksgiving Vegetarian Quick & Easy Fall Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 7

Ingredients

5 (10-ounce) packages frozen baby lima beans
3 cups water
1 3/4 teaspoons salt
1/2 cup half-and-half plus additional for thinning
3/4 stick (6 tablespoons) unsalted butter
1/4 teaspoon cayenne
1/4 teaspoon black pepper

Steps:

Simmer lima beans in water with 1teaspoon salt in a 5-quart pot, covered, until just tender, about 15 minutes.
Purée beans with cooking liquid in batches in a food processor until smooth, then force purée through a medium-mesh sieve or a food mill fitted with fine disk into a large bowl.
Heat half-and-half and butter in a small saucepan over moderate heat until butter is melted, then stir into bean purée along with cayenne, black pepper, and remaining 3/4 teaspoon salt. If purée is too thick, thin to desired consistency with additional half-and-half.

MINTY-GREEN LIMA BEAN PUREE

Minty-Green Lima Bean Puree image

Provided by Sunny Anderson

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/4 cup slivered almonds
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 medium onion, diced
1 (20-ounce) bag frozen lima beans
1/2 teaspoon kosher salt, plus more for seasoning
1 1/2 cups chicken stock
1 cup mint leaves, loosely packed
Freshly ground black pepper

Steps:

In a dry skillet over medium heat, toast the almonds until lightly golden. Remove the almonds from the pan and set aside.
Return the skillet medium heat and warm the butter with 1 tablespoon olive oil. Add the onion and saute until translucent, about 5 minutes. Add the lima beans, salt and chicken stock. Bring to a simmer, and cook until the lima beans are heated through and tender, about 5 minutes.
Carefully transfer the mixture to a food processor. Add the mint and puree until a smooth, even consistency is reached. Season with salt, if needed. Transfer the puree to a serving bowl and serve garnished with a drizzle of the remaining olive oil, black pepper, to taste, and the toasted almonds.

LIMA BEAN PURéE

Lima Bean Purée image

Categories Food Processor Bean Side Quick & Easy Lima Bean Spring Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 5

Ingredients

6 cups water
3 10-ounce packages frozen baby lima beans
2 garlic cloves, minced
1 large fresh rosemary sprig
5 tablespoons butter, room temperature

Steps:

Combine 6 cups water, lima beans, garlic, and rosemary sprig in large saucepan. Boil until beans are very soft, about 20 minutes. Drain, reserving cooking liquid. Discard rosemary sprig. Transfer bean mixture to processor. Add butter and puree until smooth, adding some of reserved cooking liquid by tablespoonfuls as needed to moisten. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring occasionally and adding more reserved cooking liquid as needed to moisten.)

EASY LIMA BEANS

Easy Lima Beans image

Baby lima beans are steamed in chicken broth. This is a very tasty lima bean recipe that is also low in fat.

Provided by SharonB13

Categories Side Dish Beans and Peas

Time 45m

Yield 6

Number Of Ingredients 4

Ingredients

cooking spray
½ medium onion, finely chopped
1 ½ cups chicken broth
1 (16 ounce) package frozen baby 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.

Nutrition Facts : Calories 83.8 calories, Carbohydrate 15.9 g, Fiber 4.1 g, Protein 4.1 g, Sodium 132.3 mg, Sugar 1.4 g

CROSTINI WITH LIMA BEAN & PECORINO PUREE

Crostini With Lima Bean & Pecorino Puree image

In Tuscany, they puree garlicky fresh fava beans and it is slathered over crispy rounds of crostini and served as an appetizer, Fordhook lima beans have a similar taste and texture! This simple appetizer is wonderful with a glass of sparkling wine like proseco or sauvignon blanc. ;) A scattering of paper thin radish slices provides a juicy crunch and brightens up the plate. You can substitute flat leaf parsley for the mint or a few tablespoons of chopped fresh rosemary. From: The Best of The Best Volume 11. Chef: Paula Disbrowe - From:The Editors of Food & Wine, 2008 :)

Provided by Manami

Categories Spreads

Time 25m

Yield 1 1/2 Cups, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 lb fordhook frozen lima beans
2 garlic cloves
kosher salt
fresh ground black pepper
1 pinch crushed red pepper flakes or 2 -3 crumbled dried chile pequins
1/2 cup grated pecorino cheese
1/2 cup flat leaf parsley or 3 tablespoons rosemary
1 to 2 lemon, juice of
1/2 cup extra virgin olive oil
ciabatta, thinly sliced and toasted
4 -6 radishes, very thinly sliced (Icicle, French breakfast or other variety)

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.

Nutrition Facts : Calories 125.9, Fat 9.2, SaturatedFat 1.3, Sodium 30.6, Carbohydrate 8.9, Fiber 2.7, Sugar 0.7, Protein 2.7

LIMA BEAN PUREE OR GREEN MASHED POTATOES

Lima Bean Puree or Green Mashed Potatoes image

Make and share this Lima Bean Puree or Green Mashed Potatoes recipe from Food.com.

Provided by gurlbee2002

Categories Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (10 ounce) package baby lima beans
2 cups chicken broth
1 tablespoon dried rosemary
1 teaspoon salt
pepper
2 tablespoons butter

Steps:

In a small sauce pan heat the lima beans, chicken broth, rosemary, salt and pepper to boiling. Reduce heat and let simmer for a few minutes until limas are heated through, approx 5 minutes. Remove from heat and drain the lima beans reserving approximately 1/2 cup of liquid.
Place hot lima beans back into the sauce pan. Add butter and chicken broth in 1 Tablespoon increments as needed. Either with a masher or with an emersion blender (I use the emersion blender) puree the lima bean/butter/broth mixture until silky smooth and they resemble "green mashed potatoes". If they seem too dry, add some more of the reserved chicken broth until the consistency is to your liking.
These are a healthy alternative in our house and everyone loves them. Even the veggie haters always leave raving about these lima's!

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Heat a medium saucepan over moderate heat for 1 minute. Pour in the olive oil and turn the heat down to low. Add the rosemary sprig and the crumbled chile. When the rosemary begins to sizzle, add the garlic. Cook for 1 minute or so, then add the lima beans and 1/2 teaspoon of salt. Stew gently for 5 to 7 minutes, until the limas are soft, but not mushy. Drain the beans, reserving the oil. Discard the rosemary sprig and chile.
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