This hearty puree makes a great dip, appetizer filling, or side dish in place of mashed potatoes.
I recently served this puree on some potato rounds at a Girls Night Out party at a friend's house. I served it cold and, while my girlfriends seemed to enjoy it that way, I prefer it served hot.
Lima and White Bean Puree
10 oz baby lima beans, fresh or frozen (not thawed)
1 or 2 sprigs of rosemary
2 - 3 cloves garlic, peeled and smashed
1 can Great Northern beans, rinsed and drained
1 Tbsp olive oil OR 1 Tbsp butter
juice of 1/2 small lemon
freshly cracked black pepper
pinch of cayenne
1) Boil the limas with a pinch of salt, the rosemary and garlic for 20 minutes, or until soft.
2) Reserve 1/2 cup of bean liquid and set aside.
3) Drain the beans, keeping the garlic and discarding the rosemary.
4) In a food processor, puree the limas, garlic, and Great Northern beans until fairly smooth.
5) Add the lemon juice and blend again.
6) Taste mixture, then add salt, pepper, cayenne to taste. Process to mix. Taste and adjust again.
7) If using olive oil, turn on processor and add at this time. (Note: you don't need the olive oil if using butter.)
8) If serving hot as a side dish, place the mixture in a bowl over a water bath to heat and add in the butter.
You can vary this puree by adding other herbs, such as cilantro or parsley during the processing stage.