Best Lima Bean Purée Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LIMA BEAN PURéE



Lima Bean Purée image

Categories     Food Processor     Bean     Side     Quick & Easy     Lima Bean     Spring     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 5

6 cups water
3 10-ounce packages frozen baby lima beans
2 garlic cloves, minced
1 large fresh rosemary sprig
5 tablespoons butter, room temperature

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.)

LIMA BEAN PUREE OR GREEN MASHED POTATOES



Lima Bean Puree or Green Mashed Potatoes image

Make and share this Lima Bean Puree or Green Mashed Potatoes recipe from Food.com.

Provided by gurlbee2002

Categories     Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 (10 ounce) package baby lima beans
2 cups chicken broth
1 tablespoon dried rosemary
1 teaspoon salt
pepper
2 tablespoons butter

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!

LIMA BEAN PUREE



Lima Bean Puree image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 2 servings

Number Of Ingredients 6

10-ounce package frozen lima beans
1/2 teaspoon minced garlic
1/2 teaspoon grated orange rind
2 to 4 tablespoons unsalted butter
Water or broth to cover
Salt and pepper

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.

LIMA BEAN, POTATO, AND GARLIC PURéE WITH POTATO CRISPS



Lima Bean, Potato, and Garlic Purée with Potato Crisps image

Categories     Condiment/Spread     Garlic     Potato     Side     Lima Bean     Healthy     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 5

1 pound russet (baking) potatoes
4 large garlic cloves
two 10-ounce packages frozen baby lima beans
3 tablespoons unsalted butter, softened
potato crisps

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.

ROAST LEG OF LAMB WITH MINT, GARLIC, AND LIMA BEAN PURéE



Roast Leg of Lamb with Mint, Garlic, and Lima Bean Purée image

Categories     Garlic     Herb     Lamb     Roast     Mint     Lima Bean     Spring     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

1/4 cup olive oil
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh parsley
1 tablespoon minced fresh rosemary
2 garlic cloves, minced
1 5 1/4-pound boneless leg of lamb, butterflied, trimmed of most fat and sinew
Coarse kosher salt
Fresh mint sprigs
Lima Bean Puree

Steps:

  • Preheat oven to 450°F. Mix oil, chopped mint, parsley, rosemary, and garlic in small bowl. Place lamb, cut side up, on work surface. Sprinkle lamb generously with coarse salt and pepper and rub into meat. Spread herb mixture over top of lamb, then roll up, enclosing herb mixture completely. Sprinkle outside of lamb with coarse salt and pepper. Tie lamb with kitchen string at 2-inch intervals. Place lamb in roasting pan. Roast until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 1 hour 15 minutes. Remove pan from oven; let lamb rest 15 minutes.
  • Remove kitchen string from lamb. Cut lamb into 3/4-inch-thick slices; arrange on platter. Garnish with mint sprigs. Serve with Lima Bean Puree.

CROSTINI WITH LIMA BEAN & PECORINO PUREE



Crostini With Lima Bean & Pecorino Puree image

In Tuscany, they puree garlicky fresh fava beans and it is slathered over crispy rounds of crostini and served as an appetizer, Fordhook lima beans have a similar taste and texture! This simple appetizer is wonderful with a glass of sparkling wine like proseco or sauvignon blanc. ;) A scattering of paper thin radish slices provides a juicy crunch and brightens up the plate. You can substitute flat leaf parsley for the mint or a few tablespoons of chopped fresh rosemary. From: The Best of The Best Volume 11. Chef: Paula Disbrowe - From:The Editors of Food & Wine, 2008 :)

Provided by Manami

Categories     Spreads

Time 25m

Yield 1 1/2 Cups, 12 serving(s)

Number Of Ingredients 11

1 lb fordhook frozen lima beans
2 garlic cloves
kosher salt
fresh ground black pepper
1 pinch crushed red pepper flakes or 2 -3 crumbled dried chile pequins
1/2 cup grated pecorino cheese
1/2 cup flat leaf parsley or 3 tablespoons rosemary
1 to 2 lemon, juice of
1/2 cup extra virgin olive oil
ciabatta, thinly sliced and toasted
4 -6 radishes, very thinly sliced (Icicle, French breakfast or other variety)

Steps:

  • Bring a medium saucepan of salted water to a boil; add the lima beans and cook until tender, about 7 minutes.
  • Drain in a colander and shock the beans in cold water; drain again, shaking the colander to remove excess moisture.
  • Place the garlic and 1/2 teaspoon salt in the bowl of a food processor, fitted with an electric blade and process until coarsely chopped.
  • Add the lima beans and process until they form a rough paste.
  • Add the red pepper flakes, pecorino, mint and 2 Tablespoons lemon juice and pulse until combined; with the motor running, add the olive oil in a steady stream until well incorporated.
  • Taste for seasoning, adding more salt, or lemon juice and black pepper as desired.
  • To serve slather a generous amount of puree on a slice of toasted bread and garnish with a few rounds of radish.

Nutrition Facts : Calories 125.9, Fat 9.2, SaturatedFat 1.3, Sodium 30.6, Carbohydrate 8.9, Fiber 2.7, Sugar 0.7, Protein 2.7

MINTY-GREEN LIMA BEAN PUREE



Minty-Green Lima Bean Puree image

Provided by Sunny Anderson

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 9

1/4 cup slivered almonds
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 medium onion, diced
1 (20-ounce) bag frozen lima beans
1/2 teaspoon kosher salt, plus more for seasoning
1 1/2 cups chicken stock
1 cup mint leaves, loosely packed
Freshly ground black 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.

Related Topics