Lima Bean Puree
I present this recipe first, because it is most convenient to prepare it before cooking the fish. The puree makes a great side dish or topping for bruschetta.Makes about 1¾ cups, or 2 side dish servings
Ingredients
- 4½ tablespoons olive oil
- 1 shallot, minced
- 8- ounces shelled fresh lima beans, about 1½ cups or frozen
- 1 thyme sprig
- 1 mint sprig
- Coarse kosher salt and freshly ground pepper
- ½ teaspoon grated lemon zest
- ½ teaspoon minced fresh thyme
- ½ teaspoon minced fresh mint
Instructions
- Heat 1½ tablespoons of the oil in a heavy medium saucepan over medium heat. Add the shallot and sauté until tender, about 2 minutes. Add the beans and herb sprigs and sauté 2 minutes. Add 1½ cups water and bring to a simmer. Simmer slowly until the beans are tender about 20 minutes. Remove from the heat and season the liquid with about ½ teaspoon salt and pepper. Cool the beans at least 20 minutes (preferably 1 hour) in the liquid.
- Drain the beans, discarding herb sprigs. Place in the processor with ¼ cup of their cooking liquid and the remaining 3 tablespoons oil. Puree until almost smooth. Add the lemon zest and minced herbs and mix in. Season to taste with salt and pepper. (The puree can be made 2 days ahead. Cover and store in the refrigerator.)
- If using as a side dish, warm in a small saucepan. If using as a spread for bruschetta, serve chilled or at room temperature.
Notes
Tips
The lima puree is so scrumptious; I suggest making a double batch, and serving the leftover as a marvelous topping for bruschetta.