Lima Bean Puree

1. 1

   Heat a medium saucepan over moderate 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 for 1 minute or so, then add the lima beans and 1/2 teaspoon of salt.

6. 6

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

7. 7

   Drain 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 machine on, slowly pour in some of the reserved oil and puree until smooth; you may not need all of the oil.

11. 11

    Season with salt, pepper and a squeeze of lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.