The undercover bean: Lima beans
are an excellent source of dietary
fiber, copper, folate, phosphorus,
protein, potassium, vitamin B1, iron,
magnesium, and vitamin B6.
INGREDIENTS:
16 oz dried lima beans
10 cups water
1/4 cup olive oil, plus 1/8 cup for drizzling
2 cloves garlic, chopped roughly
salt and pepper to taste
4 fresh rosemary sprigs
Bean prep: Soak beans overnight in large bowl, in enough cold water to cover. Next day, drain beans
and place in large saucepan with 10 cups water. Bring to a boil, then reduce heat to medium-low and
simmer for 60 minutes or until beans are very soft.
Drain beans, reserving ¾ cup cooking liquid.
Infusing oil: In a small skillet, sauté olive oil, garlic, and rosemary until fragrant. Remove rosemary
and set aside.
Return cooked beans to saucepan and add infused oil, salt, pepper, and 3/4 cup of cooking liquid.
With a handheld emulsion blender, purée until desired smoothness is achieved. Serve in a bowl with
drizzled olive oil and rosemary garnish.
Carly Stewart is a hobby home chef. She is raising her 3 boys in Naples
Florida with her husband Jeremy. Her kids are allergic to gluten so
knowing what’s in their food is very important to her. She loves using
family recipes and reinventing them gluten free. Carly learned to cook
with her mom and grandparents starting at a very young age. She
loves feeding her family meals made from pure ingredients and most
importantly, she loves sharing the experienc Hو