Even those who aren't fans of lima beans will love this recipe. The tough bean skins are completely broken down, so the texture of the purée is silky and smooth.
Purée can be made 3 days ahead and chilled, covered. Reheat, thinning with half-and-half as needed, before serving.
Recipe information
Yield
Makes 10 to 12 servings
Ingredients
Preparation
Step 1
Simmer lima beans in water with 1teaspoon salt in a 5-quart pot, covered, until just tender, about 15 minutes.
Step 2
Purée beans with cooking liquid in batches in a food processor until smooth, then force purée through a medium-mesh sieve or a food mill fitted with fine disk into a large bowl.
Step 3
Heat half-and-half and butter in a small saucepan over moderate heat until butter is melted, then stir into bean purée along with cayenne, black pepper, and remaining 3/4 teaspoon salt. If purée is too thick, thin to desired consistency with additional half-and-half.
