There is one recipe I frequently make using lima beans and that is Lima Bean Skordalia. Skordalia is a Greek dish typically made with garlic and potatoes (or stale bread) and served alongside meat or as a spread on bread. The Pasta Shop at Market Hall in Rockridge sells a lima bean skordalia that is really good as a dip and their recipe can easily be found online. However it uses a lot of olive oil - and while it's a healthy fat it makes this dip deceptively high in fat and calories. I make it instead with one third of the oil and increase the lemon juice and while mine is much thicker than their version the taste is very bright and well...lemony.
Last night was book club night and we had decided on doing appetizers - it worked out perfectly as everyone provided something different. It was a beautiful warm night full of lively discussion and good food. We had a minor hiccup when three of us who had carpooled together went to the wrong house - we all stood on the front porch with our food in hand while a surprised young father stood at the door wondering who the hell we were. Awkward.
Lima Bean Skordalia
1lb bag frozen lima beans
4 cloves garlic
1/3 cup fresh lemon juice
1/4 cup olive oil
salt and pepper
Bring a pot of water to boil. Add lima beans and cook according to package directions. Drain and cool.
In your food processor, place garlic cloves and pulse until finely chopped. Next add lima beans and lemon juice. Run the processor, scraping down the bowl as necessary until smooth. With processor running slowly add olive oil and blend. I also add about 1/4 cup water to help the blending. Add salt and pepper to taste - even more lemon juice. I like to serve it with a drizzle of olive oil and some hot paprika on top.