|Slimy limas, wilted mint|
I didn't plan to foresake that rich literary tradition when I chose to tackle lima beans on DCN. But alas, I set the beans to simmer on my stove and then promptly forgot about them. Two hours later I had committed the cardinal sin of cooking: Thou Shalt Not Overboil Ingredients People Already Hate. Instead of tender butter beans (the much more appealing Southern name for those little legumes), I had a mostly mushy mess on my hands.
|Overboiled beans: not pretty|
Minted Butter Bean Hummus
Adapted from Grouprecipes
3 cups cooked lima beans
2 - 3 cloves of garlic, sliced
1/4 cup olive oil
1 tsp lemon juice (or to taste)
2 tbs frozen peas, defrosted
1 bunch mint, chopped
2 to 3 Tbs Greek yogurt
salt and pepper to taste
- Heat olive oil in a pan over medium. Add sliced garlic and stir until fragrant and a little soft, about 1 minute
- Stir in lima beans and cook for about five minutes until tender
- In a food processor or blender, puree the lima beans, oil and garlic from the pan, mint, peas, and yogurt. Add lemon juice and more yogurt or olive oil to taste. Season with salt and pepper.
Notes for the Naked:
- This is one of those "to taste" recipes. I adjusted the yogurt, oil, and seasonings a lot. Feel free to do the same, and even add a little water if it's too thick but you don't want more oil or yogurty-tartness.
- I use a stick blender for all my pureeing needs--they're cheap and really handy for soups, smoothies, sauces, and the occasional lima bean mishap.
- The peas are just here for color--you don't want their flavor to overwhelm that of the other ingredients.