Total time: 1 hour, 35 minutes | Serves 10 to 12 (makes 2 cups)
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.
- 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.
151 calories; 5 grams protein; 12 grams carbohydrates; 4 grams fiber; 10 grams fat; 2 grams saturated fat; 2 mg. cholesterol; 292 mg. sodium.
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