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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
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
