Lima Bean Spread With Feta And Zaatar Recipes

LIMA BEAN SPREAD WITH FETA AND ZA'ATAR

Steps:

• Heat oven to 400 degrees. Bring about 3 quarts water to a boil and add soaked, skinned beans. Reduce to a simmer and cook until beans are very soft, about 30 minutes. Meanwhile, drizzle garlic with 1 teaspoon of the olive oil, wrap in foil, and roast until very tender, about 30 minutes.
• When beans are soft, reserve about 1/2 cup of the cooking water, then drain well. Using a food processor, blend beans just until coarsely mashed. Allow roasted garlic to cool until it can be handled, then squeeze garlic out of its skin into bean purée. Add 3 tablespoons of olive oil, lemon juice, lemon zest and cumin. Process just until blended, adding a bit of reserved cooking water if needed to make a rough, chunky purée.
• Transfer to a bowl. Add mint and feta, and stir to mix. Season with salt, as needed. Place in a serving dish, drizzle with remaining olive oil, and sprinkle with the za'atar. Serve with pita bread.

LIMA BEAN DIP

Steps:

• Bring a saucepan of salted water to a boil. Add the lima beans and garlic and simmer until tender, 18 to 20 minutes. Drain and rinse under cold water to cool slightly (the beans should be warm but not hot).
• Pulse the lima beans, garlic, parsley, lemon zest, lemon juice and 1 1/2 teaspoons salt in a food processor until just combined. With the motor running, pour in the olive oil and process until incorporated but still slightly chunky. Transfer to a bowl and top with the bacon. Serve warm or at room temperature with pita chips and/or vegetable sticks.
• Buy lima beans frozen: They're bright green and buttery tasting. The olive-colored, mushy lima beans you remember from childhood were probably canned.

ORZO WITH LAMB, LIMA BEANS AND FETA

Steps:

• Heat 2 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onions and garlic and cook until tender, stirring frequently, about 10 minutes. Add remaining 1 tablespoon oil. Sprinkle lamb with salt and pepper. Add to Dutch oven and stir until lamb begins to color, about 5 minutes. Add wine and tomatoes with their juices, breaking up tomatoes with spoon. Simmer uncovered until sauce is thick and lamb is tender, about 1 hour 15 minutes. Add lima beans and simmer until just tender, about 15 minutes. Add marjoram and season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.)
• Cook orzo in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally. Drain orzo well. Transfer to large bowl. Spoon lamb stew over. Sprinkle with feta cheese and serve.

LIMA BEAN SPREAD

Steps:

• Puree the lima beans in a food processor until smooth.
• Put the beans in a bowl and add the rest of the ingredients.
• Cover and chill for at least 4 hours.
• Spread on bread or crackers.

BEAN & FETA SPREAD WITH GREEK SALAD SALSA & OATCAKES

Steps:

• Tip the beans, lemon juice, ricotta, 50g feta and the garlic into a bowl and blitz with a hand blender or in a food processor to make a paste. Stir in the remaining feta and spoon the mixture into four small pots.
• To make the salsa, stir all the ingredients together with the mint (if using) and divide into four more pots, topping with a lemon wedge. These will keep, chilled in an airtight container, for two-three days. To eat, spread the oatcakes with the bean mixture, squeeze the lemon wedges over the salads and pile generously onto the oatcakes.

LIMA BEAN, CARROTS AND ZUCCHINI SALAD WITH FETA CHEESE

Steps:

• Cut zucchini in half lengthwise, and then into strips.
• Repeat with the carrots.
• Steam carrots 5 to 7 minutes.
• Add zucchini and steam an additional 5 to 7 minutes.
• Add Lima beans and continue steaming until all vegetables are crisp-tender, transferring to a colander as they are cooked and holding under cold water until cool to touch.
• Transfer to a salad bowl and chill.
• Combine yogurt, oil and lemon juice, salt and pepper and blend well.
• Cover and chill thoroughly.
• When ready to serve, add cheese to vegetables and toss lightly.
• Spoon yogurt mixture over and garnish with parsley.

BEAN, FETA & HERB DIP

Steps:

• Drain and rinse beans. Tip into a food processor with feta, lemon juice and garlic, and whizz until smooth. Add dill, mint or chives, and season with pepper.