Limabeanspreaddip Recipes

EASY BEAN DIP

Steps:

• Preheat oven to 375°F.
• Slice green onions dividing the white and green portions. Set the green part aside.
• Combine cream cheese, refried beans, taco seasoning and sour cream with a hand mixer on until fluffy.
• Add the whites of the onions, jalapenos, chiles and 2 cups of cheddar cheese.
• Spread into a 2qt (or 8x8) baking dish.
• Top with remaining cheese and bake 20-25 minutes or hot and cheese is melted.
• Serve with tortilla chips.

SOUTHERN STYLE BABY LIMA BEANS

Steps:

• In a large pot, slightly saute bacon about 1 to 2 minutes.
• Add remaining ingredients and stir. Cover pot and bring to a boil. Reduce heat to simmer.
• Cook for 30 minutes, stirring periodically. If needed add water. You do not need a lot of liquid, but you don't want them to burn. So add if necessary. Season with salt if desired.
• Cook for another 30 minutes until buttery tender and enjoy.

SUPER EASY REFRIED BEAN DIP

Steps:

• Add ingredients in a microwave-safe bowl. Heat on high for 1 minute.
• Stir, then continue heating in increments of 30 seconds until you are able to completely combine the ingredients.
• If desired, top with green onions.
• Serve warm with tortilla chips.

LIMA BEAN SPREAD / DIP

Steps:

• Heat 1 tablespoon of the olive oil in a large saute pan over medium heat. Add the onion and garlic and saute until translucent, 3-5 minute Add the beans, peas broth and salt. Reduce heat to low and simmer about 5 minute Drain, reserving the remaining liquid.
• While the mixture is still warm, puree in a food processor. Slowly drizzle in remaining olive oil while pureeing. Add parsley, lemon juice, rosemary and black pepper and continue to puree. Adjust the consistency with the reserved liquid if needed. The spread should be thick but spreadable.
• Transfer to a bowl, add the cheese, and mix thoroughly.
• Refrigerate at least 30 minute before serving. Garnish with sea salt if desired.

LIMA BEAN DIP

Steps:

• Cover lima beans with water, bring to boil and cook a few minutes to soften. Drain and set aside.
• Heat oil in heavy duty pan with the garlic, rosemary and red peppers. bring to boil.
• Shut off heat.
• Carefully remove rosemary and pull off leaves, dicard stem and add leaves back into oil.
• Add the drained lima beans and let sit in the oil for 30 minutes or until cool.
• Puree mixture in batches in a blender until smooth. Season to taste.
• Place in serving bowls or crockes.
• Use as a spread for crackers, toasteds or grilled bread etc.

LIMA BEAN DIP

Steps:

• Bring a saucepan of salted water to a boil. Add the lima beans and garlic and simmer until tender, 18 to 20 minutes. Drain and rinse under cold water to cool slightly (the beans should be warm but not hot).
• Pulse the lima beans, garlic, parsley, lemon zest, lemon juice and 1 1/2 teaspoons salt in a food processor until just combined. With the motor running, pour in the olive oil and process until incorporated but still slightly chunky. Transfer to a bowl and top with the bacon. Serve warm or at room temperature with pita chips and/or vegetable sticks.
• Buy lima beans frozen: They're bright green and buttery tasting. The olive-colored, mushy lima beans you remember from childhood were probably canned.

LIMA BEAN-TAHINI DIP

Steps:

• Bring 1 cup water to a simmer in a saucepan over medium-high heat. Add the lima beans and cook until softened, 8 minutes. Stir in the spinach until wilted.
• Transfer the vegetables and liquid to a food processor along with the tahini, cilantro, 1/2 cup water, the dill, olive oil, lemon zest and juice and garlic; season with salt and pepper. Puree until mostly smooth, adding more water if needed.
• Transfer the dip to a bowl and drizzle with olive oil. Top with feta and dill. Serve with crudités.

QUICK WHITE BEAN SPREAD (VEGAN PâTé)

Steps:

• Roughly chop the onion and garlic.
• Fry them in oil for a couple of minutes until lightly browned. When ready, throw both into a large mixing bowl.
• Drain and rinse the beans and place them in the bowl.
• Juice the lemon.
• Finally, add the lemon juice and rest of the ingredients and using a hand blender, give it all a good blend. Alternatively throw it all in a food processor instead. That's it! Serve as you like, hot wholemeal bread goes great.

BAKED LIMA BEAN RECIPE (GIGANTES PLAKI)

Steps:

• Wash and soak the beans in a pot overnight.
• The next day, drain the beans and add enough fresh water to cover them. Cook over low heat until half tender, about 30 minutes, drain, and save the broth.
• Preheat oven to 350°F/180°C
• In a large pot sauté the onions in veggie broth or olive oil for 2-3 minutes until they begins to get translucent.
• Add the garlic, carrots, celery, spinach and/or Swiss chard and sauté for a couple more minutes.
• Add beans and mix well.
• Add tomatoes, salt and pepper and sauté for another minute. Then add parsley and mix well.
• Add enough reserved broth from the beans to barely cover them. If you don't have enough reserved broth, then use water for the rest (you can also use extra veggie broth).
• Cook over medium heat for 15 minutes stirring, occasionally. Add more broth if needed. You don't want it to get too dry.
• Transfer to a 9 x 12 glass baking dish, cover with tin foil and bake for 30 minutes, or until beans are tender and liquid has evaporated.
• Uncover and bake for an additional 10 minutes.
• Serve hot!