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 red pepper
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.