Ingredients
- 4 small diced onions
- 1 12 ounces minced garlic cloves
- 2 ounces Italian parsley
- chopped
- 12 ounce rosemary
- minced
- 7 lbs lima beans
- 1 quart vegetable stock
- 1 quart extra virgin olive oil
- salt
- pepper
Instructions
- 1.
- Gently heat onions in a saucepan/rondeau stirring and turning until they are translucent.
- Add garlic and cook.
- 2.
- Add stock and beans and simmer until beans are tender.
- 3.Drain beans, reserving the liquid.
- 4.
- Puree beans in a food processor; add oil and herbs.
- Adjust consistency with reserved liquid if necessary.
- 5.
- Cool before serving.
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