Minty Green Lima Bean Puree Recipes

MINTY GREEN BEAN SALAD

Steps:

• In a medium saucepan, bring the water and sugar to a boil, and cook the green beans 10 minutes, or until tender but crisp; drain.
• Transfer green beans to a medium bowl, and mix with garlic, onion, and mint.
• In a small container with a lid, mix olive oil, cider vinegar, garlic, basil, mustard, salt, and pepper. Shake until well blended. Toss into the green bean mixture.

LIMA BEAN PUREE

Steps:

• Combine the lima beans and garlic, with broth or water to cover and simmer, covered, over low heat, for 15 minutes or until really tender (add more liquid if it is evaporating too quickly).
• Puree lima beans in a food processor with grated orange rind and butter. For a finer puree, pass the lima beans through a sieve or food mill to remove skins; season to taste with salt and pepper.
• Can be made in advance and reheated in microwave oven or double boiler.

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.

LIMA BEAN PURéE

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.)

LIMA BEAN PUREE OR GREEN MASHED POTATOES

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!

LIMA BEAN PURéE

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 BEAN SALAD

Steps:

• In a medium saucepan, bring the water and sugar to a boil, and cook the green beans 10 minutes, or until tender but crisp; drain.
• Transfer green beans to a medium bowl, and mix with garlic, onion, and mint.
• In a small container with a lid, mix olive oil, cider vinegar, garlic, basil, mustard, salt, and pepper. Shake until well blended. Toss into the green bean mixture.