Minty Green Lima Bean Puree Recipes

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.

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.)

Steps:

• In a skillet, heat the bacon over moderate heat. When partially rendered, add the olive oil. When the oil is hot add the onions, cover and cook for 15 minutes or until really tender. Add the garlic, tomato, tomato puree, and hot chili pepper and simmer, uncovered, for 5 minutes. Add the lima beans, cover and simmer for 15 minutes or until they have had a chance to absorb the flavors. Season to taste with salt and pepper and serve with grilled Italian sausages or breakfast sausages.

Steps:

• Tear off and discard tips of each green bean. If there are "strings" along the side, strip them off and discard them. Break beans in half or in quarters.
• Bring enough water to a boil to cover beans when they are added. Drop beans into the water and when water returns to the boil let cook 8 to 9 minutes until crisp tender. Drain thoroughly.
• Pour beans into container of a food processor or electric blender and blend until coarsely processed. There should be about two cups.
• Heat butter in a saucepan and add bean puree. Add cream, salt, pepper and nutmeg. Heat, stirring, until piping hot.
• Meanwhile, preheat broiler to high.
• Spoon green bean mixture into a shallow round or oval baking dish and cover evenly with cheese. Place under broiler and cook until cheese is thoroughly melted and nicely browned on top, 3 to 5 minutes.

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!

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.

Steps:

• Heat a medium saucepan over medium 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 a minute or so, then add the lima beans and 1/2 teaspoon salt. Stew gently 5 to 7 minutes, until the beans are soft but not mushy. Strain the beans, reserving the oil. Discard the rosemary sprig and chile.
• Place the beans in a food processor and purée. With the motor running, slowly pour in some of the reserved oil until the mixture has a smooth consistency. You may not need all the oil. Season with salt, pepper, and a squeeze of lemon to taste.