Tuesday, March 2, 2010

Lima Beans

Hello my friends. Yes I took a few days off, but I am back.
So Suz and I were remembering what a brat I was as a child. She recalled, with a scowl on her face, the Halloween I refused to wear a costume to kindergarten. And what do you think I did when I arrived to find all the other students dressed up, ready for the Halloween parade? I started crying because I was the only one sans a costume. Then there was the time when it was pony riding day, and while all the other kids couldn't wait for their turn on the pony, I refused to get on it. We have pictures of me that day, dressed in an adorable cowgirl outfit, on top of the pony, with a pout on my face. I wasn't going to enjoy it just because my Mom wanted me too!
These bratty memories also take me back to the dinner table. My Mother wanted us to be good eaters (to my detriment many porky years later, I love almost everything!) and try at least one bite of everything on our plates. Even if I did decide that I liked broccoli, I wouldn't let Her know that. Like any child I didn't want to fill up with meat loaf and mashed potatoes, I wanted dessert!
And this brings me to one food that to this day I refuse to eat. Now, it is not so much trying to defy my Mother. But instead because I don't enjoy eating it, hence not worth the calories: Succotash. Yup, corn and lima beans. I love corn, but limas? They are mealy and make my mouth dry. Ick!
But then, we came across Lima bean puree....oh my, this is good stuff. You know why? Three words: garlic, butter and cream,three things that make almost anything better. I recently made this for a dinner party and the responses were the same as how I felt, I hate lima beans but love this puree! So even if you are a skeptic, give it a try and let me know if this recipe changes your mind about lima beans.
Simmer 1 pound bag of frozen lima beans with 1 cup chicken broth (or enough to cover), minced garlic, with a lid and cook until tender, about 15 minutes. In a food processor or using an immersion blender, puree limas with cooking liquid, garlic, butter and heavy cream until smooth. Puree less for a rougher, more rustic texture, or if you want it super smooth push puree through a sieve. Season with salt, pepper and adjust texture with more chicken broth or cream.
This recipe can be made a few days ahead (making it a great choice for a dinner party). When you reheat it, you may need to thin it with more heavy cream. Now, are lima beans your new favorite?

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