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| Purée of Lima Beans |
| Ingredients
6 cups chicken stock 3 10-ounce packages frozen baby lima beans 2 garlic cloves, minced 1 large fresh rosemary sprig 5 tablespoons butter, room temperature Method Combine the chicken stock, lima beans, garlic, and rosemary sprig in large saucepan. Boil until beans are very soft, about 20 minutes. Drain, reserving cooking liquid. Discard rosemary sprig. Transfer bean mixture to processor. Add butter and puree until smooth, adding some of reserved cooking liquid by tablespoonfuls as needed to moisten. Season to taste with salt and pepper. If you wish to make this head, you can, up to 2 hours ahead. Let stand at room temperature. Re - warm over medium heat, stirring occasionally and adding more reserved cooking liquid as needed to moisten |
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