Whipped Lima Beans
Simple to make, vibrant on the plate, and flavor to die for; this lima bean side dish is a show-stopper.
Servings: 6 servings
- 4 cups water
- 1 teaspoon salt
- 32 oz frozen baby lima beans
- 4 garlic cloves smashed
- 2 two tablespoons of fresh rosemary leaves
Bring water, garlic, and rosemary to a boil in a large pot.
Add lima beans and cook for 18 minutes, or until very soft.
Drain, reserving 1 cup of the cooking liquid.
Using an immersion blender, process very well, making sure the garlic is completely blended and absorbed into the mixture.
Add the reserved cooking liquid a small amount at a time, until the consistency reaches that of a whipped potato. You may not need to use all of the liquid. I like to start with 1/2 a cup of the liquid, and add it in 1/4 cup increments, usually totaling no more than 1 cup.