Prep 15 mins
Cook 10 mins
In Tuscany, they puree garlicky fresh fava beans and it is slathered over crispy rounds of crostini and served as an appetizer, Fordhook lima beans have a similar taste and texture! This simple appetizer is wonderful with a glass of sparkling wine like proseco or sauvignon blanc. ;) A scattering of paper thin radish slices provides a juicy crunch and brightens up the plate. You can substitute flat leaf parsley for the mint or a few tablespoons of chopped fresh rosemary. From: The Best of The Best Volume 11. Chef: Paula Disbrowe - From:The Editors of Food & Wine, 2008 :)
- 1 lb fordhook frozen lima beans
- 2 garlic cloves
- kosher salt
- fresh ground black pepper
- 1 pinch crushed red pepper flakes or 2 -3 crumbled dried chile pequins
- 1⁄2 cup grated pecorino cheese
- 1⁄2 cup coarsely chopped of fresh mint or 1⁄2 cup flat leaf parsley or 3 tablespoons rosemary
- 1 to 2 lemon, juice of
- 1⁄2 cup extra virgin olive oil
- ciabatta, thinly sliced and toasted
- 4 -6 radishes, very thinly sliced (Icicle, French breakfast or other variety)
- Bring a medium saucepan of salted water to a boil; add the lima beans and cook until tender, about 7 minutes.
- Drain in a colander and shock the beans in cold water; drain again, shaking the colander to remove excess moisture.
- Place the garlic and 1/2 teaspoon salt in the bowl of a food processor, fitted with an electric blade and process until coarsely chopped.
- Add the lima beans and process until they form a rough paste.
- Add the red pepper flakes, pecorino, mint and 2 Tablespoons lemon juice and pulse until combined; with the motor running, add the olive oil in a steady stream until well incorporated.
- Taste for seasoning, adding more salt, or lemon juice and black pepper as desired.
- To serve slather a generous amount of puree on a slice of toasted bread and garnish with a few rounds of radish.