Even those who aren't fans of lima beans will love this recipe. The tough bean skins are completely broken down, so the texture of the purée is silky and smooth.
Ingredients
Makes 10 to 12 servings
Step 1
Simmer lima beans in water with 1teaspoon salt in a 5-quart pot, covered, until just tender, about 15 minutes.
Step 2
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.
Step 3
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.
Purée can be made 3 days ahead and chilled, covered. Reheat, thinning with half-and-half as needed, before serving.
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Reviews (5)
Back to Top3 1/2 forks. Yummy change of pace for lima bean lovers. Looks great on the plate! I used more cayenne than the recipe called for and it was super. I also skipped the sieve step. The puree was plenty velvety without the extra trouble. FYI, the leftover puree makes a great spread for toasted, rustic bread.
corrina621
Indianapolis, IN
11/26/2010
Great recipe! Tasted great.
chapgage
WDC
7/26/2008
Very good. Was looking for something different to do with lima beans and will definately make again.
_lashaw_
cary, nc
2/11/2008
Every time I make this dish, I am hounded for the recipe. Amazing!
gmatheson
Seattle
11/4/2004
This was a flavorful and colorful accompaniment to our Easter dinner. Our meat course was lamb chop and veal roast, with this pretty green puree between the two. Great texture, and extremely easy. There are probably many ways one could change it: add herbs,etc. , but we followed the recipe this first time, and enjoyed it. The only suggestion I would offer is to add the half-and-half slowly so that you control the consistency.
Anonymous
Bexley, Ohio
4/11/2004
