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Photo: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Garlicky Lima Bean Spread

Roasted garlic paste comes in a tube, which makes it easy to squeeze out just the amount you need. Look for it in the spice section of the supermarket. Use a 10-ounce package of frozen baby lima beans if you can't find fresh ones. Serve with summer vegetable crudités such as whole radishes, baby carrots, endive leaves, zucchini, and yellow squash strips.

Cooking Light JUNE 2008

  • Yield: 8 servings (serving size: 3 tablespoons)

Ingredients

  • 2 cups fresh lima beans
  • 1/3 cup fresh parsley leaves
  • 1/3 cup water
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons roasted garlic paste
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon hot sauce

Preparation

1. Sort and wash beans; drain and place in a medium saucepan. Cover with water to 2 inches above beans; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Drain.

2. Place beans and remaining ingredients in a food processor; process until smooth.

Nutritional Information

Amount per serving
  • Calories: 67
  • Calories from fat: 24%
  • Fat: 1.8g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.9g
  • Carbohydrate: 10.2g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 157mg
  • Calcium: 18mg
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Garlicky Lima Bean Spread recipe

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