Copyright Thomas Saaristo  All Rights Reserved
Lima bean puree
The taste of Lima beans was never the problem when I was younger, it was the
texture. This side dish has all the flavor with the texture problem dutifully solved.
Using baby Lima beans also helps

6 cups chicken stock
3 10 ounce packages frozen baby Lima beans
2 garlic cloves, minced
1 large fresh rosemary sprig
5 tablespoons butter, at room temperature
2 teaspoons House salt, then to taste
Black peppercorns in a pepper mill

Combine the chicken stock, lima beans, garlic, and rosemary sprig in large
saucepan. Boil until beans are very soft, about 20 minutes. Drain, reserving cooking
liquid. Discard rosemary sprig

Transfer bean mixture to processor. Add butter and puree until smooth, adding some
of reserved cooking liquid by tablespoonfuls as needed to moisten. Season to taste
with salt and pepper.

Make ahead
Lima bean puree can be made up to 2 hours ahead. Let the puree sit and room
temperature before warming over medium heat, adding more reserved liquid as
needed to achieve the desired texture

Lime bean puree is best served warm