Lima Bean Puree with Olives and Shaved Pecorino Recipe

Name: Lima Bean Puree with Olives and Shaved Pecorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups fresh lima beans (from about 5 pounds in the pod) or two 10-ounce packages frozen baby limas, thawed; 3/4 cup plus 1 tablespoon extra-virgin olive oil; 1 rosemary sprig; 2 garlic cloves, minced; 2 1/2 teaspoons fresh lemon juice; Kosher salt and freshly ground pepper; 3/4 cup oil-cured black olives (about 4 ounces), pitted and halved; 1/4 cup coarsely chopped flat-leaf parsley; One 2-ounce piece of Pecorino Romano cheese, shaved with a vegetable peeler (3/4 cup); Thin baguette slices, toasted

Servings: persons

4 cups fresh lima beans (from about 5 pounds in the pod) or two 10-ounce packages frozen baby limas, thawed
3/4 cup plus 1 tablespoon extra-virgin olive oil
1 rosemary sprig
2 garlic cloves, minced
2 1/2 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
3/4 cup oil-cured black olives (about 4 ounces), pitted and halved
1/4 cup coarsely chopped flat-leaf parsley
One 2-ounce piece of Pecorino Romano cheese, shaved with a vegetable peeler (3/4 cup)
Thin baguette slices, toasted

1
If using fresh limas, blanch them in a large saucepan of boiling salted water until just tender, about 5 minutes; drain.
2
In a large saucepan, heat 3/4 cup of the olive oil with the rosemary.
3
Add the lima beans and garlic and cook over moderate heat until the limas are soft, about 10 minutes.
4
Drain the beans in a fine sieve set over a heatproof bowl.
5
Discard the rosemary sprig and reserve the oil.
6
Transfer the lima beans to a food processor and pulse until pureed.
7
With the machine on, gradually add the reserved oil and process until smooth.
8
Add 2 tablespoons of the lemon juice and season with salt and pepper.
9
In a bowl, combine the olives, parsley and the remaining 1 tablespoon of oil and 1/2 tablespoon of lemon juice.
10
Add half of the cheese and toss gently.
11
Spoon the lima puree onto a platter or into a bowl.
12
Scatter the olive mixture and the remaining cheese shavings on top and serve right away, passing the baguette toasts alongside.

1214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups fresh lima beans (from about 5 pounds in the pod) or two 10-ounce packages frozen baby limas, thawed, 3/4 cup plus 1 tablespoon extra-virgin olive oil, 1 rosemary sprig, 2 garlic cloves, minced, and more.

Yes, Lima Bean Puree with Olives and Shaved Pecorino falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lima Bean Puree with Olives and Shaved Pecorino

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