Minty-Green Lima Bean Puree

Ingredients

• 6 servings pepper black freshly ground
• 1.5 cups chicken stock see 
• 0.5 teaspoon kosher salt plus more for seasoning
• 20 ounce lima beans *soaked overnight frozen
• 1 cup mint leaves loosely packed
• 3 tablespoons olive oil extra-virgin
• 1 medium onion diced
• 0.3 cup slivered almonds 
• 2 tablespoons butter unsalted

Equipment

• food processor
• bowl
• frying pan
• blender

Directions

1. Special equipment: Food processor or blender
2. In a dry skillet over medium heat, toast the almonds until lightly golden.
3. Remove the almonds from the pan and set aside.
4. Return the skillet medium heat and warm the butter with 1 tablespoon olive oil.
5. Add the onion and saute until translucent, about 5 minutes.
6. Add the lima beans, salt and chicken stock. Bring to a simmer, and cook until the lima beans are heated through and tender, about 5 minutes.
7. Carefully transfer the mixture to a food processor.
8. Add the mint and puree until a smooth, even consistency is reached. Season with salt, if needed.
9. Transfer the puree to a serving bowl and serve garnished with a drizzle of the remaining olive oil, black pepper, to taste, and the toasted almonds.