Moosewood -

[Guest guest]

this is a-ok with old fava's too...

 

 

 

* Exported from MasterCook *

 

Greek Lima Bean Dip

 

Recipe By :Moosewood Collective

Serving Size : 10 Preparation Time :0:00

Categories : Condiments Moosewood LF Fav

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups cooked lima beans (two 15-ounce cans -- drained

and liquid reserved) or butter beans

2 garlic cloves -- minced or pressed

1/4 cup fresh lemon juice

2 tablespoons minced fresh dill weed

1 tablespoon chopped fresh mint

1 teaspoon olive oil

1/3 cup minced red onion

salt and black pepper

 

In a blender or food processor, puree the limas, garlic, lemon juice, dill and

mint. If needed, add about 1/4 cup reserved bean liquid to aid in pureeing. Add

the olive oil and process until smooth and creamy. Fold in the onions by hand

and add salt and pepper to taste. Serve at room temperature, or chill for at

least an hour and serve cold.

 

TIP - 1 generous cup of dried beans will yield about 3 cups of cooked beans.

 

Source:

" Moosewood Restaurant Low-Fat Favorites "

Yield:

" 2 1/2 cups "

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Per Serving (excluding unknown items): 74 Calories; 1g Fat (8.0% calories from

fat); 5g Protein; 13g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 2mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

 

Serving Ideas : DIP for Crackers, pita, crudites, steamed articohkes. SPREAD for

breads (french, sourdough, marbled rye).

 

NOTES : Mint, dill, garlic and lemon give smooth pureed lima beans a classic

Greek accent. Review: Tasty! if using frozen beans, overcook them to get the

skins soft. We substituted lemon thyme for the dill. --Hanneman's Long time lima

lovers

 

Nutr. Assoc. : 817 2130706543 0 0 0 0 0 0 0

 

 

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