Food & Wine's Justin Chapple thinks that lima beans deserve a place on every table, especially when they're made into a bright, herby salad and piled onto crunchy and creamy ricotta toasts.
Slideshow:More Bean Recipes
1 cup fresh ricotta cheese
1/2 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
One 10-ounce package frozen lima beans
2 tablespoons each finely chopped parsley and chives
1 tablespoons finely chopped tarragon
1 dried chile de árbol, finely chopped with seeds or 1/2 teaspoon crushed
Sixteen 1/2-inch-thick slices of baguette, toasted
How to Make It
In a medium bowl, mix the ricotta with the lemon zest, 1 tablespoon of the lemon juice and 2 tablespoons of the olive oil. Season with salt and pepper.
In a medium saucepan of salted boiling water, blanch the lima beans until tender, 2 to 3 minutes. Drain and cool under running water, then slip off the skins and transfer to a medium bowl. Add the parsley, chives, tarragon, chile and the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Season with salt and pepper.
Spread the ricotta mixture on the crostini, spoon the lima bean salad on top and serve.
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