Lima Bean Purée 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:

• 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.

Steps:

• In a dry skillet over medium heat, toast the almonds until lightly golden. Remove the almonds from the pan and set aside.
• Return the skillet medium heat and warm the butter with 1 tablespoon olive oil. Add the onion and saute until translucent, about 5 minutes. Add the lima beans, salt and chicken stock. Bring to a simmer, and cook until the lima beans are heated through and tender, about 5 minutes.
• Carefully transfer the mixture to a food processor. Add the mint and puree until a smooth, even consistency is reached. Season with salt, if needed. Transfer the puree to a serving bowl and serve garnished with a drizzle of the remaining olive oil, black pepper, to taste, and the toasted almonds.

Steps:

• In a saucepan, sweat the garlic in chicken stock. Add the beans and cook until heated through.
• Transfer the mixture to a food processor or blender and puree with the remaining ingredients, except hot pepper sauce. Adjust seasoning, and add hot sauce, to taste. Keep warm until ready to serve.

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:

• 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.

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:

• In a large saucepan combine potatoes, peeled and cut into 1-inch pieces, and garlic with enough water to cover by 1 inch and simmer, covered, 8 minutes. Add lima beans and simmer 8 minutes more, or until potatoes are tender.
• Reserve about 3/4 cup cooking liquid. Drain mixture in colander and force through a food mill fitted with a medium disk into a bowl. Stir in butter, salt and pepper to taste, and enough reserved liquid to reach desired consistency. Purée, covered and chilled, 1 day.
• Serve purée topped with potato crisps.