My F&W
quick save (...)
Lima Bean Puree with Olives and Shaved Pecorino
© Reed Davis

Lima Bean Puree with Olives and Shaved Pecorino

  • SERVINGS: 10
  • FAST
  1. 4 cups fresh lima beans (from about 5 pounds in the pod) or two 10-ounce packages frozen baby limas, thawed
  2. 3/4 cup plus 1 tablespoon extra-virgin olive oil
  3. 1 rosemary sprig
  4. 2 garlic cloves, minced
  5. 2 1/2 teaspoons fresh lemon juice
  6. Kosher salt and freshly ground pepper
  7. 3/4 cup oil-cured black olives (about 4 ounces), pitted and halved
  8. 1/4 cup coarsely chopped flat-leaf parsley
  9. One 2-ounce piece of Pecorino Romano cheese, shaved with a vegetable peeler (3/4 cup)
  10. Thin baguette slices, toasted
  1. If using fresh limas, blanch them in a large saucepan of boiling salted water until just tender, about 5 minutes; drain.
  2. In a large saucepan, heat 3/4 cup of the olive oil with the rosemary. Add the lima beans and garlic and cook over moderate heat until the limas are soft, about 10 minutes. Drain the beans in a fine sieve set over a heatproof bowl. Discard the rosemary sprig and reserve the oil.
  3. Transfer the lima beans to a food processor and pulse until pureed. With the machine on, gradually add the reserved oil and process until smooth. Add 2 tablespoons of the lemon juice and season with salt and pepper.
  4. In a bowl, combine the olives, parsley and the remaining 1 tablespoon of oil and 1/2 tablespoon of lemon juice. Add half of the cheese and toss gently.
  5. Spoon the lima puree onto a platter or into a bowl. Scatter the olive mixture and the remaining cheese shavings on top and serve right away, passing the baguette toasts alongside.
Make Ahead The lima bean puree can be refrigerated overnight. Serve at room temperature.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.