Canice
06-29-2008, 12:54 AM
OK, I know the whole idea seems counter-intuitive. I'd heard horror stories about lima beans all my life, and until about three hours ago had never eaten one. But I got my hands on these amazing Giant White Lima Beans (http://www.ranchogordo.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=RG&Product_Code=GIANTLIMA01&Category_Code=DHAHB4) from Rancho Gordo, and had heard that they are beautifully buttery and creamy. So I thought I'd take them for a spin. Actually, I was thinking of them when reading the thread on garlic scapes - thought it sounded like a match made in heaven. Unfortunately, green garlic comes and goes a lot earlier in the season here than in other parts of the country, so I had to improvise.
Here's what I did:
Roast one small-medium head garlic, and and mince a couple cloves regular, cured garlic.
Meanwhile...
Cook up half a pound of giant white limas with a bay leaf or two - then discard the bay leaves, drain the beans, and reserve a half cup or so of pot liquor.
Toss the beans in a food processor with the roasted and fresh garlic, a few splashes of pot liquor, zest of half a lemon, and about 4 tsp. lemon juice and one tsp kosher salt. Blitz. Drizzle in about 1/4 cup hot, grassy EVOO, and puree to creamy perfection. Check seasonings and acid. Add fresh herbs if desired.
This is now a GORGEOUS, velvety dip - just need rosemary- or oregano-dusted pita chips.
Alternatively, use it as a stand-in for mashed potatoes, and lay slices of a fiery, spice-rubbed pork loin across it, and serve with broccolini.
Velvety, smooth, delicious!
Here's what I did:
Roast one small-medium head garlic, and and mince a couple cloves regular, cured garlic.
Meanwhile...
Cook up half a pound of giant white limas with a bay leaf or two - then discard the bay leaves, drain the beans, and reserve a half cup or so of pot liquor.
Toss the beans in a food processor with the roasted and fresh garlic, a few splashes of pot liquor, zest of half a lemon, and about 4 tsp. lemon juice and one tsp kosher salt. Blitz. Drizzle in about 1/4 cup hot, grassy EVOO, and puree to creamy perfection. Check seasonings and acid. Add fresh herbs if desired.
This is now a GORGEOUS, velvety dip - just need rosemary- or oregano-dusted pita chips.
Alternatively, use it as a stand-in for mashed potatoes, and lay slices of a fiery, spice-rubbed pork loin across it, and serve with broccolini.
Velvety, smooth, delicious!