Game On

125-06_lima_bean_mash_with_lemon_and_olive_oil_250Every Superbowl party needs a bean dip, right? But must they all have seven layers? This purist's version uses lima beans, but you could use lentils, favas, cannellini beans or any legume you choose. To make a speedier version, use canned or frozen beans and to make it extra fancy, add some chopped fresh herbs. Don't forget to finish it with a liberal dose of McEvoy oil. Enjoy.
LIMA BEAN MASH WITH LEMON & OLIVE OIL from Saveur Magazine, issue #6
2 cups fresh shelled or frozen baby lima beans 2 cloves garlic, peeled and sliced Salt 3 tbsp. extra-virgin olive oil 1 lemon Freshly ground black pepper Country-style bread, toasted and cut into small squares or triangles
1. Combine lima beans, garlic, 1/2 cup water and a generous pinch of salt in a small pot. Bring to a boil over medium-high heat, cover, reduce heat to low, and simmer until beans are very soft, about 15 minutes.
2. Coarsely purée beans and garlic in a food processor. Transfer to a small bowl and gradually beat in olive oil. Remove zest from lemon with a zester or vegetable peeler, then finely julienne zest and set aside. Halve lemon and add lemon juice to purée to taste, then season with salt and pepper. Serve in a small bowl with toasted bread on the side, or top toast with lima mash, drizzle with a little olive oil, and garnish with lemon zest.