I haven't rated this recipe yet, because I haven't made it yet. I am posting this to let you know that I first came across this recipe in "Saveur Cooks Authentic American", and while it seems that you have updated the recipe to correct the omission of what to do with the lemon zest, which was missing from the original publication, it seems that you still have not updated the recipe to clarify whether or not one is meant to drain the cooking water from the beans prior to puréeing them. The one review of this recipe I have read online seems to think that the garlic taste was rather weak, so I suspect that that cook elected to drain the cooking water, which certainly would remove much of the garlic flavoe, considering the garlic is cooked with the beans. Perhaps it is just that the recipe only calls for 2 cloves of garlic for 2 cups of beans? For a condiment-type dish, this seems like a very small amount of garlic to my taste.
Lima Bean Mash with Lemon and Olive Oil
Credit: Joyce Ravid
MAKES 1 1⁄2 CUPS
Forget trendy beans—it doesn't take much to make America's own tried-and-true lima beans into something special. Puréed and spread on toasted country bread, they make a fine Mediterranean-ish appetizer. If you must be on the cutting culinary edge, simply substitute cooked fresh red lentils or fava, navy, or cannellini beans for the limas.
2 cups fresh shelled or frozen baby lima beans
2 cloves garlic, peeled and sliced
Salt
3 tbsp. extra-virgin olive oil
1 lemon
Freshly ground black pepper
Country-style bread, toasted and cut into small
squares or triangles
1. Combine lima beans, garlic, 1⁄2 cup water and a generous pinch of salt in a small pot. Bring to a boil over medium-high heat, cover, reduce heat to low, and simmer until beans are very soft, about 15 minutes.
2. Coarsely purée beans and garlic in a food processor. Transfer to a small bowl and gradually beat in olive oil. Remove zest from lemon with a zester or vegetable peeler, then finely julienne zest and set aside. Halve lemon and add lemon juice to purée to taste, then season with salt and pepper. Serve in a small bowl with toasted bread on the side, or top toast with lima mash, drizzle with a little olive oil, and garnish with lemon zest.
Ratings & Reviews (1)
Lima Bean Mash with Lemon and Olive Oil
Reviewed by GEMMA_SEYMOUR on
.
I haven't rated this recipe yet, because I haven't made it yet. I am posting this to let you know that I first came across this recipe in "Saveur Cooks Authentic American", and while it seems that you have updated the recipe to correct the omission of what to do with the lemon zest, which was missing from the original publication, it seems that you still have not updated the recipe to clarify whether or not one is meant to drain the cooking water from the beans prior to puréeing them. The one review of this recipe I have read online seems to think that the garlic taste was rather weak, so I suspect that that cook elected to drain the cooking water, which certainly would remove much of the garlic flavoe, considering the garlic is cooked with the beans. Perhaps it is just that the recipe only calls for 2 cloves of garlic for 2 cups of beans? For a condiment-type dish, this seems like a very small amount of garlic to my taste.
Rating:
