|
| Lima Bean Spread With Cumin & Herbs
10 ounces of frozen lima beans
4 cloves garlic, crushed and peeled
1 teaspoon of ground cumin
freshly ground black pepper, to taste
1 tablespoon of chopped fresh mint
1 tablespoon of chopped fresh cilantro
1 tablespoon of chopped fresh dill
1. Bring a large saucepan of water to a boil. Add lima beans, garlic, 1 teaspoon salt and crushed red pepper; cook until beans are tender, about 10 minutes. Remove from heat and let beans cool in the liquid.
2. Drain beans and garlic and transfer to a food processor. Add oil, lemon juice and cumin; puree until smooth. Adjust seasoning with salt and pepper. Scrape into a bowl and stir in mint, cilantro and dill. (The spread will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 6 months.)
MAKES ABOUT 1 1/2 CUPS.
25 calories per tablespoon: 1 gram protein; 1 gram fat (0.2 gram saturated fat); 3 grams carbohydrate; 95 mg sodium; 0 mg cholesterol: 1 gram fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
|
|
|
