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Sauces and Condiments, Vegetarian

Christmas lima bean spread

How nice it is to arrive at a restaurant, slide into a banquette and find a ramekin of something delicious to spread on a crispy flatbread or a chewy slice of sourdough. Tapenades, spiced purees, vegetable "butters" and savory marmalades ... Read more

Total time: 1 hour, 35 minutes | Serves 10 to 12 (makes 2 cups)
  • 1 small white onion
  • 2 cloves garlic
  • 1 cup uncooked dried Christmas lima beans
  • 4 1/2 cups chicken or vegetable stock
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh grated Parmesan
  • 1/2 cup chopped parsley
  • Salt and pepper to taste

Step 1Peel the onion and chop coarsely. Peel the garlic cloves and crush with the side of a knife.

Step 2In a 2-quart saucepan combine the onion, garlic and beans. Cover with 2 cups of stock and cook over medium-high heat until the beans are very soft and tender, about 1 hour and 25 minutes. Add the remaining stock as needed so the beans do not dry out. When the beans are tender, remove from the heat and spoon into a bowl to cool.

Step 3Puree the cooled beans in a blender or food processor with the olive oil until creamy and smooth. Spoon the mixture into a large bowl and fold in the Parmesan and parsley. Add salt and pepper to taste. Cover and refrigerate.

Step 4Serve with lavosh crackers and crudites.

Note: Adapted from a recipe by chefs Helene Kennan and Terri Buzzard at the Getty Center, where it is made with fresh Christmas lima beans, a specialty bean available in season at farmers markets. This adaptation uses dried Christmas limas.
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