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Crostini with Lima Bean and Pecorino Puree
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Prep Time:
10
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
20
minutes
minutes
Course:
Sides
Cuisine:
Healthy Spa Cuisine
Keyword:
Beans
Servings:
12
Servings
Calories:
186
kcal
Courtesy Of:
Paula Disbrowe
A bright and colorful appetizer using lemons and lima beans on toasted crostini.
Ingredients
▢
12
pieces
bread
(thinly sliced, toasted)
▢
10
ounces
Fordhook lima beans
(package)
▢
2
cloves
fresh garlic
▢
Kosher Salt
(as needed)
▢
¾
cups
Pecorino Romano cheese
(grated)
▢
½
cup
Fresh mint leaves
(roughly chopped)
▢
juice of one large lemon
(about 3 tablespoons)
▢
½
cup
extra virgin olive oil
▢
freshly ground black pepper
▢
additional olive oil
(if desired, for garnish)
▢
shaved icicle radishes for garnish
(if desired)
Instructions
Blanch frozen lima beans in boiling water until just tender, about 7 minutes.
Shock lima beans in cold water, drain immediately. Pat dry with paper towel.
In the bowl of a food processor, puree garlic and salt.
Add lima beans, cheese, mint and lemon juice and pulse until well mixed.
Add olive oil in a thin, steady stream until well incorporated.
Taste again for salt and season with freshly ground black pepper. The mixture may need more lemon juice.
To serve, spread the puree on the bread toasts. Drizzle with a drizzle of additional extra virgin olive oil and shaved icicle radishes, if desired.
Spa Index Kitchen Notes
We've also tried this with a bag of shelled Edamame Beans, which was also good.
Tried this recipe?
Mention or tag
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so we can share!
Nutrition
Serving:
1
Piece
|
Calories:
186
kcal
(9%)
|
Carbohydrates:
14
g
(5%)
|
Protein:
6
g
(12%)
|
Fat:
12
g
(18%)
|
Fiber:
2
g
(8%)