Lima Bean Puree

• 1/2 cup extra-virgin olive oil
• 1 small sprig rosemary
• 1 dried chile de arbol, crumbled
• 2 teaspoons minced garlic
• 2 cups cooked fresh lima beans, well drained (see page 128)
• 1/2 lemon, for juicing
• Kosher salt and freshly ground black pepper

1. Heat a medium saucepan over medium heat for 1 minute.
2. Pour in the olive oil and turn the heat down to low.
3. Add the rosemary sprig and the crumbled chile.
4. When the rosemary begins to sizzle, add the garlic.
5. Cook a minute or so, then add the lima beans and 1/2 teaspoon salt.
6. Stew gently 5 to 7 minutes, until the beans are soft but not mushy.
7. Strain the beans, reserving the oil.
8. Discard the rosemary sprig and chile.
9. Place the beans in a food processor and puree.
10. With the motor running, slowly pour in some of the reserved oil until the mixture has a smooth consistency.
11. You may not need all the oil.
12. Season with salt, pepper, and a squeeze of lemon to taste.

extravirgin olive oil, rosemary, arbol, garlic, beans, lemon, kosher salt

Taken from www.epicurious.com/recipes/food/views/lima-bean-puree-390897 (may not work)