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Recipe courtesy of Sunny Anderson

Show: Cooking for Real

Episode: Warm And Fuzzy Spring

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Total:: 20 min
Prep:: 5 min
Cook:: 15 min

Yield:: 6 servings

Level:: Easy

Ingredients

1/4 cup slivered almonds
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 medium onion, diced
1 (20-ounce) bag frozen lima beans
1/2 teaspoon kosher salt, plus more for seasoning
1 1/2 cups chicken stock
1 cup mint leaves, loosely packed
Freshly ground black pepper

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.

My Private Notes

Name: Minty-Green Lima Bean Puree
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Ingredients: 1/4 cup slivered almonds; 2 tablespoons unsalted butter; 3 tablespoons extra-virgin olive oil; 1 medium onion, diced; 1 (20-ounce) bag frozen lima beans; 1/2 teaspoon kosher salt, plus more for seasoning; 1 1/2 cups chicken stock; 1 cup mint leaves, loosely packed; Freshly ground black pepper