Lima Bean Spread Recipes

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.

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.

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.

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.

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Place beans in a large saucepan; add bay leaves and water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, until beans are tender, 1-1/4 to 1-1/2 hours. Drain., In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add next 6 ingredients. Stir in drained beans and remaining oil; toss to combine. Sprinkle with additional parsley.

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.

Steps:

• Puree the lima beans in a food processor until smooth.
• Put the beans in a bowl and add the rest of the ingredients.
• Cover and chill for at least 4 hours.
• Spread on bread or crackers.

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.