LIMA BEAN-TAHINI DIP
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Bring 1 cup water to a simmer in a saucepan over medium-high heat. Add the lima beans and cook until softened, 8 minutes. Stir in the spinach until wilted.
- Transfer the vegetables and liquid to a food processor along with the tahini, cilantro, 1/2 cup water, the dill, olive oil, lemon zest and juice and garlic; season with salt and pepper. Puree until mostly smooth, adding more water if needed.
- Transfer the dip to a bowl and drizzle with olive oil. Top with feta and dill. Serve with crudités.
LIMA BEAN DIP RECIPE - (4.2/5)
Provided by á-10360
Number Of Ingredients 7
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.
SKILLET LIMA BEANS
Skillet dishes are the cornerstone of Gullah cooking, and these lima beans are made in my favorite skillet-cast-iron. Instead of simmering the lima beans for hours and hours, I've added a fresh take to the traditional Lowcountry side dish by adding bell peppers and tomatoes.
Provided by Kardea Brown
Categories side-dish
Time 1h10m
Yield 4 to 6 servings (3 1/2 cups)
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium heat and add the bacon. Cook until crispy, about 15 minutes. Remove the bacon from the skillet to paper towels, reserving the drippings in the skillet. Crumble the bacon once cooled.
- Add the butter to the drippings in the skillet and heat until melted. Add the onion and saute until tender, about 5 minutes. Add the lima beans and garlic. Add the chicken broth and bring to a boil. Cook until the lima beans are tender and the broth has evaporated, about 25 minutes.
- Add the bell pepper, tomatoes and crumbled bacon, adding more butter if needed. Saute until the vegetables are tender, 2 to 3 minutes longer. Remove the skillet from the heat and stir in the lemon juice. Season with salt and pepper.
BABY LIMA BEANS (BUTTERBEANS)
Steps:
- Shell the beans and wash thoroughly. Put 2 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes. Drain the liquid and add the butter. Sprinkle lightly with the black pepper before serving.
LIMA BEAN SPREAD / DIP
This is from the Culinary Institute of America book, "Breakfast and Brunch". I have not made this yet, but the picture in the book looked delicious! A healthy alternative to some of the dips out there, with a beautiful vibrant green color. I would serve this with crostini or some crusty bread. The book also states that you could use this also as a pasta sauce, thinned down with a bit of pasta water. Prep time does not include 30 min. chill time.
Provided by C. Taylor
Categories Spreads
Time 20m
Yield 2 cups, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon of the olive oil in a large saute pan over medium heat. Add the onion and garlic and saute until translucent, 3-5 minute Add the beans, peas broth and salt. Reduce heat to low and simmer about 5 minute Drain, reserving the remaining liquid.
- While the mixture is still warm, puree in a food processor. Slowly drizzle in remaining olive oil while pureeing. Add parsley, lemon juice, rosemary and black pepper and continue to puree. Adjust the consistency with the reserved liquid if needed. The spread should be thick but spreadable.
- Transfer to a bowl, add the cheese, and mix thoroughly.
- Refrigerate at least 30 minute before serving. Garnish with sea salt if desired.
Nutrition Facts : Calories 59.2, Fat 2.5, SaturatedFat 0.4, Cholesterol 0.4, Sodium 130, Carbohydrate 7.2, Fiber 2, Sugar 1, Protein 2.3
LIMA BEAN DIP
Make and share this Lima Bean Dip recipe from Food.com.
Provided by Joany
Categories Beans
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Cover lima beans with water, bring to boil and cook a few minutes to soften. Drain and set aside.
- Heat oil in heavy duty pan with the garlic, rosemary and red peppers. bring to boil.
- Shut off heat.
- Carefully remove rosemary and pull off leaves, dicard stem and add leaves back into oil.
- Add the drained lima beans and let sit in the oil for 30 minutes or until cool.
- Puree mixture in batches in a blender until smooth. Season to taste.
- Place in serving bowls or crockes.
- Use as a spread for crackers, toasteds or grilled bread etc.
LIMA BEAN SPREAD WITH FETA AND ZA'ATAR
Provided by Olivia Snaije
Categories easy, dips and spreads, appetizer
Time 40m
Yield 6 to 8 appetizer or snack servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 183 milligrams, Sugar 4 grams
HERBED LIMA BEAN HUMMUS
Categories Condiment/Spread Bean Garlic Herb Appetizer Mint Lima Bean Party Dill Cilantro Parsley Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 4 cups
Number Of Ingredients 14
Steps:
- Simmer beans, onion, garlic, salt, and water in a 3-quart saucepan, covered, until beans are tender, about 8 minutes. Stir in cilantro and parsley and let stand, uncovered, 5 minutes.
- Drain bean mixture in a sieve and transfer to a food processor. Add cumin, cayenne, 3 tablespoons lemon juice, 4 tablespoons oil, dill, and mint and purée until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Season with salt and pepper and add lemon juice to taste.
- Mound dip in a serving bowl and drizzle with remaining tablespoon oil.
More about "lima bean dip recipes"
LEMONY BUTTER BEAN DIP (LIMA BEAN HUMMUS) - THE …
From thepeskyvegan.com
Ratings 4Calories 143 per servingCategory Appetizer, Snack
- Optional step: To mellow the flavour of the raw garlic, you can chop it and add to a bowl with the lemon juice for a few minutes. Otherwise, continue with the next step.
- To a food processor, add the drained butter beans, lemon zest, lemon juice, garlic, olive oil, salt, and pepper. Blend for a minute or two until smooth, stopping to scrape down the sides if necessary.
- Add two tablespoons of cold water and blend again until light and fluffy. The cold water helps with this, so keep adding small amounts until you have the desired consistency.
- Adjust the seasoning, adding extra salt, pepper, or lemon to taste. Serve with a drizzle of extra-virgin olive oil and fresh herbs such as parsley or coriander (see post above for more suggestions).
LIMA BEAN HUMMUS RECIPE - TODD PORTER AND DIANE CU …
From foodandwine.com
Author Todd Porter And Diane CuTotal Time 30 mins
- Boil the lima beans for about 20 minutes to soften them more. Drain the lima beans and allow them to cool.
- In a blender, add olive oil, garlic, lemon zest, lemon juice, salt and pepper. Blend till ingredients are combined.
- Add the lima beans and slowly blend until smooth. The hummus will be thick, so you’ll have to turn off the blender, stir the hummus, maybe add some additional olive oil, and then blend again. Repeat this process until the hummus is smooth.
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