LIMA BEAN PUREE

I typically seem to favor the sorts of recipes like soups, stews, curries and the like.  The sorts of dishes that are considered one pot meals which at their most complex are spooned over some steamed rice or a pile of couscous or something.  There is something about the sorts of meals that require several things to be cooked simultaneously that kind of drains my focus and makes me a little tense.  And yet, it is rather pleasing to have one of those old fashioned entree, two side dish, kind of dinners every once in a while. 

This recipe is interesting because rather than the expected mash of potato, this one is made up of lima beans flavored with garlic and fresh rosemary.  I know there are certain types of people who recoil at the thought of lima beans and I have little interest in converting those of you.  But if I were trying to do so, the first thing I would do is feed you a bowl of this puree.  You might be swayed.

INGREDIENTS
3 cups water
1 16 ouce bag frozen baby lima beans
2 garlic cloves, chopped
1 sprig fresh rosemary
3 tablespoons butter, room temperature
kosher salt and freshly ground black pepper

METHOD
In a medium saucepan, combine the water, lima beans, garlic and rosemary and bring to a boil.  Cook for 15 to 20 minutes until the lima beans are very soft.

Drain, reserving the cooking liquid.  Discard the sprig of rosemary. Transfer the lima beans to a food processor and add the butter.  Pulse until smooth, adding a little of the reserved cooking water if the mixture seems too dry.  Season with salt and pepper.

The puree can be made 2 hours prior to serving.  Just leave at room temperature and then reheat in a bowl over simmering water, adding more of the reserved liquid, if necessary.

The flavor of this dish is great, thanks to the garlic and rosemary and the texture, while reminiscent of mashed potatoes, is slightly different.  It's hearty but somehow isn't as heavy as potatoes usually are.  It feels traditional and unexpected at the same time.  I served it with lamb chops au poivre and some grilled endive with quince vinaigrette.  Lovely.

Comments

[Freda]

I've just recently found your blog and am working my way through some of your recipes and enjoying it thoroughly.
Although it's very different, this lima bean puree reminds me of the lima bean puree my mother-in-law taught me how to make as accompaniment to a traditional Jewish chicken soup meal. Large, dried lima beans are cooked in the soup, then scooped out, mashed with a fork and mixed with finely chopped onion and a bit of schmaltz (chicken fat skimmed from the surface of the soup). It's served as a side dish with the chicken from the soup.
As a young bride I was a bit skeptical but 35 years later I am still making it.
Can't wait to try your recipe. It sounds fabulous - as do the lamb chops. Thanks

[Grant]

Your mother-in-law's lima bean dish sounds great too. You can't go wrong with chicken fat. I love Jewish food, but have never really made it at home. Living where I live in Los Angeles there are a number of very good Jewish delis nearby that satisfy my craving, although I've always dreamt of being invited to a seder. I hope you try this dish. Enjoy.

[Andrea]

I LOVE this recipe. It is so easy to make and absolutely delicious!