Pureed Lima Beans with Rosemary Tomato Broth

So I saw this kind of strange-looking recipe that was intended as an alternative to mashed potatoes as a side. I figured, what the heck, I’ll try anything once. So I did. And I am sooooo glad. While this is absolutely no substitute for mashed potatoes, it is a fantastically flavorful pile of green mush that I liked so much, especially left-over the next day, that I bought more Lima beans and made it again the next week just to have for lunches/snacks for work.

Personally, I would call the rosemary-tomato broth optional. It’s good, but like gravy to  mashed potatoes for me, I could care less whether I have it or not.  In fact, if you wanted to try the tomato flavor with the beans, you could even dress this in salsa and they would be great together.

Ingredients:

Tomato Broth

3 TBS + 1-1/4 cups chicken broth

½ medium onion, chopped

4 cloves garlic, minced

1 TBS tomato paste

½ tsp chopped fresh rosemary

salt and pepper to taste

Beans

2 15 oz. bags (frozen) Lima beans

1 medium onion, chunked

¼ cup chicken broth

2 medium cloves garlic

salt and pepper to taste

Directions:

  • Heat 3 TBS broth and saute the 1/2 onion for 3 minutes over medium-low heat, stirring frequently
  • Add garlic and continue to sauté for another minute
  • Add the remaining broth and tomato paste. Cook on high heat for about 5 minutes, to reduce the broth. It should reduce to about half
  • Season with rosemary, salt, and pepper
  • While broth is reducing, saute 1 medium onion in a Dutch oven, over medium-low heat in chicken broth
  • Add beans, broth, salt, and pepper, cover, and let cook for 5-6 minutes, to heat the beans through
  • Puree bean mixture with garlic in a food processor
  • Serve beans topped with tomato broth

Leave a Reply

Your email address will not be published. Required fields are marked *