Lima Bean Puree

1. 1

   Heat a medium saucepan over medium heat for 1 minute.

2. 2

   Pour in the olive oil and turn the heat down to low.

3. 3

   Add the rosemary sprig and the crumbled chile.

4. 4

   When the rosemary begins to sizzle, add the garlic.

5. 5

   Cook a minute or so, then add the lima beans and 1/2 teaspoon salt.

6. 6

   Stew gently 5 to 7 minutes, until the beans are soft but not mushy.

7. 7

   Strain the beans, reserving the oil.

8. 8

   Discard the rosemary sprig and chile.

9. 9

   Place the beans in a food processor and puree.

10. 10

    With the motor running, slowly pour in some of the reserved oil until the mixture has a smooth consistency.

11. 11

    You may not need all the oil.

12. 12

    Season with salt, pepper, and a squeeze of lemon to taste.

No additional tips available.