Lima Bean Puree

By miss5elements

Per serving: 238 cal, 28g carbs, 16mg chol, 10g fat, 11g protein, 371mg Na

Make it healthier: Cut the fat (even though this is mostly the healthy kind) by a third when you hold the almonds.

"Got leftovers? 'Spread the puree over toast or toss it w/pasta & a little bit of olive oil,' says [Sunny] Anderson."

Ingredients

• 1/4 c almond slivers
• 2 T unsalted butter
• 1 med onion, diced
• 1/2 t cumin
• 16 oz frozen lima beans
• 1/2 t salt
• 1/2 c chicken [or vegetable] stock

Details

Servings 4
Preparation time 5mins
Cooking time 20mins
Adapted from essence.com

Preparation

Step 1

1. In a dry pan over med heat, toast the almonds until lightly golden & fragrant; set aside.
2. Return pan to stove top & melt butter.
3. Add onion & cumin; saute 5 min until onions are translucent.
4. Add lima beans, salt & stock.
5. Bring to a boil, then simmer until lima beans are bright & cooked through, ~5 min.
6. Carefully transfer to food processor.
7. Blitz until a smooth, even consistency is reached.
8. Season w/ freshly ground black pepper & more salt if needed.
9. Serve a generous scoop w/toasted almonds on top.