Does your family crave the usual suspects when the weather is cool? Good old comfort food. Fool them with this mashed potato alternative, a perfect companion to meat or a stand-alone lunch dish.

ingredientsTHE UNDERCOVER BEAN: Lima beans are an excellent source of dietary fiber, copper, folate, phosphorus, protein, potassium, vitamin B1, iron, magnesium, and vitamin B6.

16 oz dried lima beans
10 cups water
1/4 cup olive oil, plus 1/8 cup for drizzling
2 cloves garlic, chopped roughly
salt and pepper to taste
4 fresh rosemary sprigs

BEAN PREP: Soak beans overnight in large bowl, in enough cold water to cover. Next day, drain beans and place in large saucepan with 10 cups water. Bring to a boil, then reduce heat to medium-low and simmer for 60 minutes or until beans are very soft.
Drain beans, reserving ¾ cup cooking liquid.

INFUSING OIL: In a small skillet, sauté olive oil, garlic, and rosemary until fragrant. Remove rosemary and set aside.

Return cooked beans to saucepan and add infused oil, salt, pepper, and 3/4 cup of cooking liquid. With a handheld emulsion blender, purée until desired smoothness is achieved. Serve in a bowl with drizzled olive oil and rosemary garnish.


Author: Carly Stewart

Carly Stewart is a hobby home chef. She is raising her 3 boys in Naples Florida with her husband Jeremy. Her kids are allergic to gluten so knowing what’s in their food is very important to her. She loves using family recipes and reinventing them gluten free. Carly learned to cook with her mom and grandparents starting at a very young age. She loves feeding her family meals made from pure ingredients and most importantly, she loves sharing the experience of cooking with them in the kitchen. View all posts by Carly Stewart

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