So I saw this kind of strange-looking recipe that was intended as an alternative to mashed potatoes as a side. I figured, what the heck, I’ll try anything once. So I did. And I am sooooo glad. While this is absolutely no substitute for mashed potatoes, it is a fantastically flavorful pile of green mush that I liked so much, especially left-over the next day, that I bought more Lima beans and made it again the next week just to have for lunches/snacks for work.
Personally, I would call the rosemary-tomato broth optional. It’s good, but like gravy to mashed potatoes for me, I couldn’t care less whether I have it or not. In fact, if you wanted to try the tomato flavor with the beans, you could even dress this in salsa and they would be great together.
Ingredients
Tomato Broth
- 3 tablespoons + 1-1/4 cups chicken or vegetable stock
- ½ medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- ½ tsp chopped fresh rosemary
- salt and pepper to taste
Beans
- 2 15 oz. bags (frozen) Lima beans
- 1 medium onion, chunked
- ¼ cup chicken or vegetable stock
- 2 medium cloves garlic
- salt and pepper to taste
- 1 tablespoon olive oil
Directions
- Heat 3 tablespoons stock and saute the 1/2 onion for 3 minutes over medium-low heat, stirring frequently
- Add garlic and continue to sauté for another minute
- Add the remaining stock and tomato paste, cook on high heat for about 5 minutes, to reduce by about half
- Season with rosemary, salt, and pepper
- While the tomato broth is reducing, heat up a Dutch oven on a separate burner on medium-low and saute the onion in a little olive oil
- Add beans, stock, salt, and pepper, cover, and let cook for 5-6 minutes, to heat the beans through
- Puree bean mixture with garlic in a food processor
- Serve beans topped with tomato broth