Guest guest Posted May 20, 2007 Report Share Posted May 20, 2007 This is very good--didn't taste anything like lima beans with the spices & herbs, but I liked it quite a lot. I ate it with Tricuits last night and made an open-faced sandwich with tomato & greens today. I doubled everything as Chupa did/suggested. (Next time I would use lemon juice closer to what the recipe says--it's good but I don't always want that vibrant flavor.) Thanks, Chupa! Heidi gourmet-garden-of-spicy-vegetarian- eatin , " Chupababi " <alcovi wrote: > > @@@@@ > Lima Bean Spread with Cumin and Herbs - 0 pts > 1 10-ounce package frozen lima beans > 4 cloves garlic, crushed and peeled > 1/4 teaspoon crushed red pepper > 2 tablespoons extra-virgin olive oil > 4 teaspoons lemon juice > 1 teaspoon ground cumin > 1/2 teaspoon salt, or to taste > Freshly ground pepper to taste > 1 tablespoon chopped fresh mint > 1 tablespoon chopped fresh cilantro > 1 tablespoon chopped fresh dill > > > > 1. Bring a large saucepan of lightly salted water to a boil. Add lima > beans, garlic and crushed red pepper; cook until the beans are tender, > about 10 minutes. Remove from heat and let cool in the liquid. > 2. Drain the beans and garlic. Transfer to a food processor. Add oil, > lemon juice, cumin, salt and pepper; process until smooth. Scrape into > a bowl, stir in mint, cilantro and dill. > > NUTRITION INFORMATION: Per tablespoon: 25 calories; 1 g fat (0 g sat, > 1 g mono); 0 mg cholesterol; 3 g carbohydrate; 1 g protein; 1 g fiber; > 56 mg sodium. > 0 Carbohydrate Servings > Exchanges: Free food > > MAKE AHEAD TIP: Cover and refrigerate for up to 4 days or freeze for > up to 6 months. > > Source: EatingWell Diabetes Cookbook > Formatted by Chupa Babi in MC: 04.04.07 > > Humble limas are transformed into a sensational Mediterranean spread > that is vibrant with a mix of fresh herbs and spices. You can > substitute frozen edamame beans for the limas in Step 1; cook > according to package directions. > > ChupNote: double the pepper, cumin, and mint. Added the second 1/4 t. > of red pepper to the oil in the food processor. Could also use chile > paste. I used the juice of a whole small lemon. Next time, I'll double > the herbs as well. > ----- > > > > ___________________ > Interested in getting caught up on today's news? > Click here to checkout USA TODAY Headlines. > http://track.netzero.net/s/lc? s=198954 & u=http://www.usatoday.com/news/front.htm?csp=24 > Quote Link to comment Share on other sites More sharing options...
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