Here's another winner for your holiday hors d'oeuvres selection. Rich, savory, and flavorful, this gorgeous emerald-green spread is also good for you, packing protein and fiber. You'll want to make some to enjoy for everyday snacking.
You can prepare this in advance and it goes from fridge to table, which means you get to cross one more thing off your day-of dinner prep list. If you'd like, you can drizzle the top with extra-virgin olive oil and garnish with fresh herbs. A keeper.
Lima Bean Spread with Herbs and Garlic
Yield: About 1 pound
- 1/2 small yellow onion, diced (about 1/4 cup)
- 2 large cloves garlic, minced
- 1 teaspoon olive oil
- 1 tablespoon stock or water
- 1 cup vegetable stock
- 1 pound frozen Fordhook lima beans
- 1/2 teaspoon dried rosemary, crumbled or 1 teaspoon fresh, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarsely ground black pepper
- 2 tablespoons minced fresh Italian parsley
- 1/4 cup extra-virgin olive oil
- In a medium saucepot over medium heat, sweat the onions and the garlic in 1 teaspoon olive oil and 1 tablespoon stock until soft. Do not allow to brown.
- Add 1 cup stock and lima beans to pot. Increase heat and bring to a boil. When the beans reach the boiling point, decrease heat and let simmer for 10 to 15 minutes, until beans are very tender. If using dried rosemary, add 5 minutes before the end of simmering time.
- When beans are cooked, add salt, pepper, parsley, and olive oil. Stir and remove from heat. Transfer to the bowl of a food processor and process until fairly smooth. Taste for seasonings and adjust if necessary.
- Chill and serve with crackers, flat bread, or crostini and cut veggies.