Lima Bean Puree with Olives and Shaved Pecorino

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Lima Bean Puree with Olives and Shaved Pecorino

 

4 cups fresh lima beans (from about 5 pounds in the pod) or two 10 ounce

packages frozen baby limas, thawed

3/4 cup plus 1 tablespoon extra-virgin olive oil

1 rosemary sprig

2 garlic cloves, minced

2 1/2 teaspoons fresh lemon juice

salt and freshly ground pepper

3/4 cup oil-cured black olives (about 4 ounces), pitted and halved

1/4 cup coarsely chopped flat-leaf parsley

1, 2-ounce piece of Pecorino Romano cheese, shaved with a vegetable peeler (3/4

cup)

Thin baguette slices, toasted

 

If using fresh limas, blanch them in a large saucepan of boiling salted water

until just tender, about 5 minutes; drain.

In a large saucepan, heat 3/4 cup of the olive oil with the rosemary. Add the

lima beans and garlic and cook over moderate heat until the limas are soft,

about 10 minutes. Drain the beans in a fine sieve set over a heatproof bowl.

Discard the rosemary sprig and reserve the oil.

Transfer the lima beans to a food processor and pulse until pureed. With the

machine on, gradually add the reserved oil and process until smooth. Add 2

tablespoons of the lemon juice and season with salt and pepper.

In a bowl, combine the olives, parsley and the remaining 1 tablespoon of oil and

1/2 tablespoon of lemon juice. Add half of the cheese and toss gently.

Spoon the lima puree onto a platter or into a bowl. Scatter the olive mixture

and the remaining cheese shavings on top and serve right away, passing the

baguette toasts alongside.

Makes 10 to 12 servings.

 

 

 

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