Recipe courtesy of Sunny Anderson
Save Recipe Print
Total:
20 min
Prep:
5 min
Cook:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Special equipment: Food processor or blender

In a dry skillet over medium heat, toast the almonds until lightly golden. Remove the almonds from the pan and set aside.

Return the skillet medium heat and warm the butter with 1 tablespoon olive oil. Add the onion and saute until translucent, about 5 minutes. Add the lima beans, salt and chicken stock. Bring to a simmer, and cook until the lima beans are heated through and tender, about 5 minutes.

Carefully transfer the mixture to a food processor. Add the mint and puree until a smooth, even consistency is reached. Season with salt, if needed. Transfer the puree to a serving bowl and serve garnished with a drizzle of the remaining olive oil, black pepper, to taste, and the toasted almonds.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Baby Lima Beans (Butterbeans)

Recipe courtesy of Trisha Yearwood

Black Beans

Recipe courtesy of Ree Drummond

Refried Beans

Recipe courtesy of Ellie Krieger

Red Beans and Rice

Recipe courtesy of Robert Irvine

Perfect Pinto Beans

Recipe courtesy of Ree Drummond

Beef and Bean Burritos

Recipe courtesy of Ree Drummond

Black Bean Soup

Recipe courtesy of Dave Lieberman

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Baked Bean Casserole

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Latest Stories