lima bean puree
1 1/2 pint
1 ½ cups shelled Lima Beans cooked or frozen
¼ cup fresh Fennel, minced
1 Tablespoon Olive Oil
1 ½ Lemons, juiced
3 Tablespoons Extra Virgin Olive Oil
1 teaspoon fresh Ginger Root, grated
1 – 1 ½ teaspoons Turmeric powder
dash of Cayenne pepper to taste
Fresh Coriander Seeds or dried
Salt and Pepper
Shell and boil the fresh Lima Beans in salted water until tender. Or use frozen lima beans.
Sauté the minced Fennel in Olive Oil until translucent and tender. Set aside to cool.
Puree the cooked Lima Beans and the Fennel.
Combine the juice from 1 ½ Lemons, Extra Virgin Olive Oil, freshly grated Ginger Root, Turmeric powder, Cayenne, salt and pepper to taste.
Puree all of the ingredient together until smooth and creamy.
Crush the coriander seeds and fold into the puree or use a s a garnish depending on your taste preference.
Amazingly good with a smooth, clean, taste. The Lemon, Ginger and Turmeric are cleansing. The fresh coriander is distinct and it compliments and helps bring all of the other flavors together.
Fresh Coriander are the seeds from the cilantro plant.
I have pared this with a Green Zebra Tomato and a seeded cracker but you can use it as a dip with chips, sauce with fish or spread on a sandwich.