Symphony in Green

 

...a.k.a.: Lima Bean Puree with Pecorino Romano on Crostini, a.k.a., your new favorite thing that you never knew you were missing .

So I think I ripped this recipe out of the Boston Globe Magazine at some point, although I can't be sure, because it doesn't have a date or any other identifying info on it.  But let me say this: it's good.  Very good.  Very very good.  In fact, the reason I was too full to actually eat the delicious Chard and White Bean Stew that I was cooking simultaneously. 

It took me a while to find frozen lima beans (not quite sure why these are better than canned, but that's what the recipe recommends).  But when you find them, buy them, then make this absolutely fantastic puree.  It is great on its own, but slathered on crostini and topped with a shaving of Pecorino Romano seriously elevates it to heavenly.  I don't even like Pecorino Romano that much on its own (a little too salty and sheep-y tasting for me), but on top of this light, fresh, herby, lemony puree...well, the best thing I can say is the whole is even greater than the sum of its parts.  And the parts are pretty darn good.

So the next time you're throwing a shin dig, and you want an easy and different alternative to hummus or some dull store-bought spread, whip this little baby up.  You'll love it, I promise.

Creamy Lima Bean Puree and Pecorino Romano Crostini (From the Boston Globe Magazine, perhaps?)

Makes About 48 Crostini

* 1 Tablespoon of freshly squeezed lemon juice (from 1/2 a lemon)

* 1/4 cup extra-virgin olive oil

* 1 pound frozen baby lima beans, cooked according to package directions and cooled

* 1 shallot

* 2 teaspoons chopped fresh oregano or about 1 teaspoon dried

* 2 generous Tablespoons of chopped flat leaf parsley

* Salt and freshly ground pepper, to taste

* About 48 crostini, either freshly made or store-bought

* About 48 pieces of shaved Pecorino Romano

1. In a measuring cup, combine the lemon juice, olive oil, and 3 Tablespoons of hot water, set aside.

2. Peel the skin off the shallot and roughly chop into a Cuisinart bowl, fitted with a sharp blade.  Pulse until the shallot is chopped.  Add lima beans, oregano and parsley, pulse until the ingredients are as blended as possible.

3. With the feed tube open and the motor running, add the lemon-oil mixture in a slow, steady stream.  Continue to process for a full minute, stopping to scrap down sides if necessary.  Taste, and adjust with salt, pepper, and more parsley, if desired.  (I ended up adding a little more parsley to bump up the fresh taste).

4.  Allow mixture to stand for at least 30 minutes to let flavors develop, or store in a covered container in the fridge for up to 2 days.  

5. T-1 hour before your fete, spread about 2 teaspoons of spread on top of each crostini, and top with a shave of Pecorino Romano.  The easiest way to get nice shaves of Pecorino Romano is actually with a veggie peeler.  Just run it over the cheese just like a big root vegetable, and you'll get beautiful shaves of cheese.  

Party ready

Enjoy these!  And tell me what you think--part of me thinks I'm crazy for being in love with lima beans, so please justify my new obsession!