Best Lima Bean Crostini Recipes

Lima-Bean Crostini image

Yield Makes 8 servings

Number Of Ingredients 8

1 (1-pound) box frozen lima beans
2 cups extra-virgin olive oil
2 whole dried red peppers
1 6-inch stalk rosemary
2 garlic cloves, thinly sliced
Juice of 1 lemon
Salt and black pepper to taste
1 baguette

Steps:

Soften the beans in simmering water for about 2 minutes. In another pan, heat the oil, red peppers, rosemary, and garlic over medium-low heat until the rosemary starts to sizzle. Turn off heat. Drain the beans well, add them to the pan, and let soak in the oil for 30 minutes. Remove the rosemary leaves from the stalk; discard the stalk and 1 of the red peppers. In a blender or food processor, puree the beans, oil, garlic, rosemary leaves, lemon juice, and the remaining red pepper. Add the salt and black pepper. Drizzle with more extra-virgin olive oil and serve with crostini.
Slice a baguette into 1-inch slices. Drizzle with olive oil, salt, and black pepper to taste. Bake in a 375°F oven until crisp and just browned.

Crostini With Lima Bean & Pecorino Puree image

Provided by Manami

Categories Spreads

Time 25m

Yield 1 1/2 Cups, 12 serving(s)

Number Of Ingredients 11

1 lb fordhook frozen lima beans
2 garlic cloves
kosher salt
fresh ground black pepper
1 pinch crushed red pepper flakes or 2 -3 crumbled dried chile pequins
1/2 cup grated pecorino cheese
1/2 cup flat leaf parsley or 3 tablespoons rosemary
1 to 2 lemon, juice of
1/2 cup extra virgin olive oil
ciabatta, thinly sliced and toasted
4 -6 radishes, very thinly sliced (Icicle, French breakfast or other variety)

Steps:

Bring a medium saucepan of salted water to a boil; add the lima beans and cook until tender, about 7 minutes.
Drain in a colander and shock the beans in cold water; drain again, shaking the colander to remove excess moisture.
Place the garlic and 1/2 teaspoon salt in the bowl of a food processor, fitted with an electric blade and process until coarsely chopped.
Add the lima beans and process until they form a rough paste.
Add the red pepper flakes, pecorino, mint and 2 Tablespoons lemon juice and pulse until combined; with the motor running, add the olive oil in a steady stream until well incorporated.
Taste for seasoning, adding more salt, or lemon juice and black pepper as desired.
To serve slather a generous amount of puree on a slice of toasted bread and garnish with a few rounds of radish.

Nutrition Facts : Calories 125.9, Fat 9.2, SaturatedFat 1.3, Sodium 30.6, Carbohydrate 8.9, Fiber 2.7, Sugar 0.7, Protein 2.7

Lima-Bean Crostini with Ricotta image

Provided by Martha Stewart

Number Of Ingredients 8

1 small baguette, cut into eighteen 1/2-inch-thick slices
4 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 peeled garlic cloves
2 sprigs rosemary
1 package (10 ounces) frozen lima beans
2 tablespoons lemon juice
1 cup whole-milk ricotta

Steps:

Preheat oven to 350 degrees. Place baguette slices on a rimmed baking sheet and brush with 2 tablespoons oil; season with salt and pepper. Bake until golden, 10 minutes. Rub warm slices with garlic cloves; let cool.
Meanwhile, place rosemary in a small saucepan of salted water and bring to a boil. Add lima beans and cook until tender, 7 minutes. Drain and transfer to a cutting board. Strip leaves from rosemary sprigs; roughly chop beans and rosemary and place in a medium bowl. Add 2 tablespoons each oil and lemon juice; season with salt and pepper.
Season ricotta with salt and pepper, then spread on crostini; top with lima-bean mixture.

Nutrition Facts : Calories 334 g, Fat 16 g, Fiber 5 g, Protein 12 g, SaturatedFat 5 g