Wow. I went from posting yummy Friday cocktails to something that more than slightly resembles baby food. Hmmmm…not sure this is a step in the right direction…
That being said, please, please, please don’t let the Gerberish look of this lima bean puree keep you from trying this recipe! It is so good and, if made with a minimal amount of cream, really good for you. I love plain cooked lima beans and had no idea they could be made into a delicious puree.
I’ve included the original recipe below. I’ve made it as directed below, but now always lighten it up. I reserve a cup of the water used to boil the lima beans and use that with the tiniest bit of cream (like a tablespoon or two, just for a little richness) in place of a full half pint of cream. It makes it so much healthier and doesn’t take anything away from the taste.
As I tell the Misses: just try it, you might like it. (They do like this, BTW!)
Lima Bean Puree
Yield: about four servings
One bag frozen lima or butter beans
1/2 pint heavy whipping cream (you won’t use the whole amount)
1/4 stick butter (optional)
Salt, pepper and seasoned salt, to taste.
1. Boil the lima beans as directed until ready to serve.
2. Pour beans into a blender and add whipping cream (little by little until you have the appropriate amount for puree consistency).
3. Add salt, pepper and seasoned salt to taste. Add butter, if using. (I’ve never added the butter and did not miss it.)
4. Puree all until resembles consistency of mashed potatoes. Serve.
Source: Just Ask Boo newsletter