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.