Crostini with Lima Bean and Pecorino Puree

Hart & Hind Fitness Ranch (now closed) was formerly home to cowgirl chef, Paula Disbrowe, who spent time cooking in Tuscany and Provence. At Hart & Hind, she had access to locally grown produce (think citrus fruit, vibrant greens, fragrant peaches), fresh herbs, grains, beans, and lean proteins played a starring role on the menu. This appetizer is based on the fava bean purees enjoyed by Paula, in Tuscany. If you can find fresh fava beans, they are well worth the effort (the peeling them is a labor of love). Fordhook lima beans have a similar flavor and color, and they are available all year round. The garlic and cheese add a delicious, savory flavor while the lemon and mint add freshness. This puree is an unexpected bread topping and a wonderful appetizer with sparkling wine or sauvignon blanc.

Crostini Lima Bean with Pecorino

Crostini with Lima Bean and Pecorino Puree

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Sides
Cuisine: Healthy Spa Cuisine
Keyword: Beans
Servings: 12 Servings
Calories: 186kcal
Courtesy Of: Paula Disbrowe
A bright and colorful appetizer using lemons and lima beans on toasted crostini.

Ingredients

  • 12 pieces bread (thinly sliced, toasted)
  • 10 ounces Fordhook lima beans (package)
  • 2 cloves fresh garlic
  • Kosher Salt (as needed)
  • ¾ cups Pecorino Romano cheese (grated)
  • ½ cup Fresh mint leaves (roughly chopped)
  • juice of one large lemon (about 3 tablespoons)
  • ½ cup extra virgin olive oil
  • freshly ground black pepper
  • additional olive oil (if desired, for garnish)
  • shaved icicle radishes for garnish (if desired)

Instructions

  • Blanch frozen lima beans in boiling water until just tender, about 7 minutes.
  • Shock lima beans in cold water, drain immediately. Pat dry with paper towel.
  • In the bowl of a food processor, puree garlic and salt.
  • Add lima beans, cheese, mint and lemon juice and pulse until well mixed.
  • Add olive oil in a thin, steady stream until well incorporated.
  • Taste again for salt and season with freshly ground black pepper. The mixture may need more lemon juice.
  • To serve, spread the puree on the bread toasts. Drizzle with a drizzle of additional extra virgin olive oil and shaved icicle radishes, if desired.

Spa Index Kitchen Notes

We've also tried this with a bag of shelled Edamame Beans, which was also good.
lima bean puree
Tried this recipe?Mention or tag @SpaIndex so we can share!

Nutrition

Serving: 1 Piece | Calories: 186 kcal (9%) | Carbohydrates: 14 g (5%) | Protein: 6 g (12%) | Fat: 12 g (18%) | Fiber: 2 g (8%)

 

The former Hart & Hind (now closed) was a private 5,250-acre fitness oriented ranch an hour and a half from San Antonio, where small groups enjoyed the unique experience of hill country ranch life. Cuisine was prepared by Cowgirl Chef Paula Disbrowe.


SHARE
April 13, 2014 |

One thought on “Crostini with Lima Bean and Pecorino Puree

  1. Janet says:

    This is a surprising recipe. I’ve tried it twice, and both times, it was met with surprise — “oh avocado toast!” or “oh, guacamole bread!” Nope. Lima Beans. And then a sense of “wow, this tastes really good, lots better than succotash.”

Leave a Reply

Your email address will not be published. Required fields are marked *

Rating




Comment moderation is enabled. Your comment may take some time to appear.

Spa Index Guide to Day Spas, Resorts, and Destination Spas. SpaIndex.com helps you find the best day spas, medical spas, hotels and resorts, weight loss retreats, weight loss spas, detox retreats, stop-smoking retreats and smoking cessation programs, luxury destination spas, wellness getaways, spa packages, DIY recipes, spa cuisine recipes, and the best spa lifestyle ideas and tips.

© 1998-2024 Spa Index Guide to Spas – Digital Marketing for Spas by Spa Index Media | Disclosures and Disclaimers

Skip to toolbar