Lima bean puree with garlic aioli

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Recipe by Damaris Beems Course: dip, mezze, Apetizer, Starter, SidesCuisine: Lebanese, Arabic
Servings

10

Preparation

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Many people do not have positive thoughts when it comes to white beans. This even goes voor Lima beans. We do not, can not and will not understand that in this house. Lima beans are very tasty and very easy to prepare. Give them another chance. We beg of you. Just try to get rid of your memories in the past. In any case, this dish settles that in one go. It is a taste bomb, comfort food and surpising.

Ingredients

  • 1 large can lima beans (500 gram)

  • 1 onion

  • 10 cloves garlic

  • 4 branches fresh rosemary and thyme

  • 1 green chili peper

  • 200 ml olive oil

  • 1 table spoon mustard

  • 1 lemon

  • 10 gram fresh dill

  • 0,5 table spoon chili flakes

  • salt and pepper

preparation

  • Place the garlic, rosemary, thyme, green chilies cut lengthwise and olive oil in a frying pan and let it cook gently and covered for 30 minutes. Then remove the pan from the heat and let it rest for 10 minutes. This way the garlic will become even softer and will have even more flavor later. Then pour everything through a sieve, collecting the oil in a bowl.
  • For the aioli, put 100 grams of beans, the garlic cloves, the mustard, 3 tablespoons lemon juice, 75 ml of the collected oil, 1 tablespoon water and some salt and pepper in a food processor. Mix everything until it has the consistency of a lumpy aioli.
  • Mix 150 grams of beans with 2 tablespoons of lemon juice, 3 tablespoons of the collected oil, the finely chopped dill and some salt and pepper. Set it aside.
  • Mix the rest of the beans with the peeled and diced onion, 3 tablespoons of the collected oil and 2 tablespoons of lemon juice in the food processor. It will be a nice thick puree.
  • Spoon the puree into a shallow dish. Spoon the aioli on top. Then spoon the mixture with the beans on top and divide it nicely over the aioli. Garnish with the sprigs of thyme, rosemary and green chillies.

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