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.
THE 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.