Lima Bean Dip - Puré de Pallares

Lima Bean Dip - Puré de Pallares. Marian Blazes
Ratings
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 1 1/2 cups (6 servings)
Nutritional Guidelines (per serving)
214 Calories
6g Fat
31g Carbs
10g Protein
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Nutrition Facts
Servings: 1 1/2 cups (6 servings)
Amount per serving
Calories 214
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 215mg 9%
Total Carbohydrate 31g 11%
Dietary Fiber 9g 31%
Protein 10g
Calcium 100mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lima beans come from South America (and take their name from the city of Lima), and this simple dip is one of the best ways to showcase their wonderful flavor. Lima beans have lots of flavor for a bean, after all - where I grew up we called them "butter beans" because they're so creamy and tasty. (Butter beans are technically a smaller variety than the typical South American lima bean, but basically the same).

This hummus-like dip makes a great substitute for guacamole when ripe avocados are scarce. It's delicious on nachos, spread on bread, or as a topping for a vegetable pizza.

Ingredients

  • 16 oz lima beans (frozen, or about 2 cups shelled fresh beans)
  • 1 packet Sazón Goya seasoning with saffron
  • 1 cup cilantro leaves
  • 2 to 3 tablespoons lime juice
  • 2 to 3 tablespoons olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon salt (or to taste)
  • 1 pinch red pepper flakes (to taste)
  • 1 pinch black pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Bring a pot of salted water to a boil. Add the lima beans and the packet of Sazón Goya seasoning and return to a boil. Simmer beans for 8-10 minutes, or until desired tenderness.

  3. Drain beans well and let cool for 5 minutes. Add beans to a food processor with 2 tablespoons olive oil and the cilantro.

  4. Process beans and cilantro for 30 seconds or so. Add lemon juice, salt, pepper, cumin and process until smoooth, adding more olive oil if mixture seems too dry. Taste for seasoning and add more salt, lime juice, or pepper to taste.

  5. Serve with chips or vegetables for dipping, or on sandwiches.

  6. Store dip in the refrigerator, in a lidded container, covered with a thin layer of olive oil. (Dip keeps for 3-4 days).