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Lima bean puree baby food


Lima Bean Puree or Green Mashed Potatoes Recipe

"Silky Smooth Lima Bean Puree"

 

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photo by vrvrvr

Ready In:
15mins
Ingredients:
6
Serves:

ingredients

  • 1 (10 ounce) package baby lima beans
  • 2 cups chicken broth
  • 1 tablespoon dried rosemary
  • 1 teaspoon salt
  • pepper
  • 2 tablespoons butter

directions

  • In a small sauce pan heat the lima beans, chicken broth, rosemary, salt and pepper to boiling. Reduce heat and let simmer for a few minutes until limas are heated through, approx 5 minutes. Remove from heat and drain the lima beans reserving approximately 1/2 cup of liquid.
  • Place hot lima beans back into the sauce pan. Add butter and chicken broth in 1 Tablespoon increments as needed. Either with a masher or with an emersion blender (I use the emersion blender) puree the lima bean/butter/broth mixture until silky smooth and they resemble "green mashed potatoes". If they seem too dry, add some more of the reserved chicken broth until the consistency is to your liking.
  • These are a healthy alternative in our house and everyone loves them. Even the veggie haters always leave raving about these lima's!

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Ingredients

Makes 8 servings

6 cups water

3 10-ounce packages frozen baby lima beans

2 garlic cloves, minced

1 large fresh rosemary sprig

5 tablespoons butter, room temperature

  1. Combine 6 cups water, lima beans, garlic, and rosemary sprig in large saucepan. Boil until beans are very soft, about 20 minutes. Drain, reserving cooking liquid. Discard rosemary sprig. Transfer bean mixture to processor. Add butter and puree until smooth, adding some of reserved cooking liquid by tablespoonfuls as needed to moisten. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring occasionally and adding more reserved cooking liquid as needed to moisten.)

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Reviews (17)

Back to TopTriangle

  • I love this dish. I always use fresh limas when I make it, and I feel that makes such a difference. You get such a fresh, lima flavor. What a great way to show off these beans in season.

    • Anonymous

    • Baltimore, MD

    • 9/13/2010

  • My dinner guests and I really enjoyed this puree, which we ate with roast rack of lamb with mint sauce. Like other reviewers I used chicken stock and I also used dried white lima beans. This came out looking like the smootheset of mashed potatoes.

    • martinemartini

    • Toronto, ON

    • 9/7/2009

  • I've made this twice - once with frozen lima beans and once with dried. I like the dried lima beans much better, even though it's a little more work. The consistency is more similar to mashed potatoes. I soaked the dried lima beans for 8 hours and then cooked them in with the garlic and rosemary. Also, I used a mixture of 1 T butter and 4 T olive oil, which goes well with the rosemary. This is a keeper in our home!

    • Anonymous

    • Cambridge, MA

    • 9/7/2009

  • Good recipe - but agree it needed something. I added a cup of peas. I served it with yoghurt swirled in on the plate and a piece of herbed salmon on top. mmmmm!

    • Anonymous

    • Mill Valley

    • 7/19/2009

  • Instead of frozen lima beans, I used some fresh local butter beans in this recipe with great results. The only downside was the resulting color - a greyish green! Despite the color, the recipe was great and would likely have a more pleasant hue if frozen light colored limas were used! A must try!

    • linavb

    • Greenville, SC

    • 10/6/2008

  • Very good. Even people who don't like lima beans love it. I subsitute 3 cups chicken stock for 3 cups of the water.

    • Anonymous

    • Danby, VT

    • 11/2/2007

  • Wow! I took advice and cooked 2 packages of beans in a can of Swanson's Chicken Broth to bump up the flavor, which was far more than the sum of its simple parts. I would imagine that if the beans were cooked in more broth and not drained before being pureed, this would make a wonderful soup. I will say that this might be more appropriate as a carbo, rather than a veg.

    • lisamargaret

    • Santa Barbara

    • 11/22/2006

  • I thought this was great! I might try adding a little bit of ginger, or maybe a tinge of lemon, to lighten the taste up a bit. Highly recommend... also a good recipe because it doesn't have all that heavy cream in it.

    • ghengisk

    • New Haven, CT

    • 2/25/2006

  • outstanding! cooked the beans in chicken broth for a tad more flavor and no extra salt to add. loved the fact that my lima bean hating husband was begging for more! great with the lamb!

    • Anonymous

    • redwood shores, ca

    • 9/21/2005

  • I HATED lima beans up to now; I believe it's the smooth texture of this recipe that makes all of the difference. This is a quick, inexpensive, and healthy recipe (I reduced the butter by more than half). I've served this puree as both a side dish for lamb and as a pita spread when I'm having Mediterranean appetizers. When I'm out of fresh roseamry I put a little dried rosemary in cheese cloth and place it in the boiling water along with the favas. It's really great to have discovered a new taste sensation!

    • reginamuso

    • Edison, NJ

    • 8/21/2005

  • This was very good ... served it with leg of lamb, and even the skeptics at the table tried it and had seconds. Unfortunately, my "reserved cooking liquid" got accidentally dumped, so I used milk to moisten the beans, which thankfully worked. I'll definitely make this dish again.

    • Anonymous

    • Damascus, MD

    • 8/18/2005

  • I made this with a boneless leg of lamb and it was a hit. Not only is it beautiful on the plate, the texture and taste are phenomenal! I used chicken broth instead of water to boil the beans and did not need any salt at all. So YUMMY! It definitely takes the guilt out of comfort food b/c that's what it tastes like. It's also very easy to make, I have made it just for myself for dinner with one pkg of baby lima's and had leftovers for lunch the next day! YUM

    • gurlbee

    • Silver Spring, MD

    • 6/1/2005

  • Excellent side dish. I served this with rack of lamb.... who needs potatoes !! It's great heated up and served with salmon too!

    • Anonymous

    • Sutton, ON

    • 5/11/2005

  • This was a wonderful side dish that I served with a honey mustard dijon chicken

    • ASFlyer

    • Seattle, WA

    • 4/25/2005

  • I served this to company and would not tell them what it was... they couldn't guess..They all loved it even when I told them it was Lima beans.

    • Anonymous

    • Harwinton, CT

    • 4/18/2005

TagsLima BeanWhite BeanBean and LegumeVegetableRosemaryHerbs & SpicesSideDinnerNut FreeGluten FreeVegetarianKeto5 Ingredients or FewerEasyQuickFood ProcessorBon Appétit

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Author:

Olga Khudin

Portations:

9000 2 50 minutes

000 50 minutes 9000 minutes 9000 50 minutes 50 minutes 50 minutes 50 minutes 50 minutes 50 minutes 50 minutes 50 minutes 50 minutes No one has added a photo here yet.

Author of the recipe

Author: Olga Khudina5317 recipes

Energy value per serving

Calories

Squirrels

Fat

Carbohydrates

157

3

13,0004

5

kcal

grams

grams

* Calorius for raw products

INGENSIONA 10

Water

3 cups

Lima beans

300 g

Salt

1.8 teaspoons

Cream

7 ½ cups
  • 004

    butter

    6 tablespoons

    9000 cover and cook for 15 minutes until soft.

    2Put the beans and broth into a food processor and puree until smooth. Then transfer to a sieve and rub thoroughly into a large bowl.

    3 In a small saucepan, heat the cream and butter over medium heat until the butter has melted. Then add to the bean puree along with the cayenne and black pepper and the remaining 0. 75 teaspoon salt. If the puree is too thick, thin with more warm cream to your desired consistency.

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    Beans, harms and contraindications.

    Recipes containing lima beans

    Lima beans are a variety of legumes. The fruits of this bean have gained wide popularity all over the world! The birthplace of the product is the city of Lima, located in Peru. Hence the name. Lima beans have moon-shaped nucleoli. Color depending on the degree of maturity and varietal variety - light beige, gray. The taste of Lima beans is tender with a characteristic starchy, delicate bean aroma. The product is used for cooking first and second courses, sauces, salads.

    Lima beans: benefits for the body

    1. strengthens joints, bones, teeth;
    2. maintains visual acuity;
    3. improves bowel function;
    4. improves the condition of the urinary system;
    5. prevents the formation of malignant processes;
    6. increases immune resistance;
    7. cleanses the body of toxic substances.

    Lima beans are recommended for dietary nutrition, as they contain a large amount of fiber and starch. The product provides a long-lasting feeling of satiety, while not forming the basis for uncontrolled weight gain. Lima beans contain trace elements that strengthen the heart muscle and blood vessels.

    Lima beans: harm and contraindications

    • allergic to this and other legumes;
    • diarrhea, constipation;
    • acute cholecystitis;
    • pancreatitis;
    • ulcer, gastritis in the acute phase;
    • children under 3 years of age;
    • breastfeeding period.

    Caution should be taken when eating lima beans with a tendency to flatulence. It is worth abandoning legumes in the diet a few days before and after abdominal operations, childbirth. Lima beans will have to be abandoned in case of acute kidney diseases (pyelonephritis, stone disease, chronic renal failure).

    Composition, calories, nutritional value per 100 grams

    The quantitative content of a particular substance in the composition of the product varies depending on the variety, class and degree of freshness, as well as the applied processing method.

    Learn more