Requesting a recipe from the Culinary Institute of America is daunting, primarily because they prepare foods in quantity and use the metric system in measuring. Here is the recipe for the Lima Bean Spread, which is used every day at the Institute and for large parties, reduced from a quantity of 12 pounds to 2 cups:
3 tablespoons extra virgin olive oil
3 tablespoons diced onions
3 tablespoons minced garlic
2 sprigs fresh rosemary (remove leaves from stem)
2 cups frozen lima beans
1/2 cup vegetable stock (* additional stock as needed)
Salt, pepper to taste
Combine olive oil, garlic and onions in large skillet and saute until tender but not browned. Add the beans and vegetable stock and simmer until beans are tender (* add more stock, if necessary so mixture does not get dry). Add salt and freshly ground pepper.
Place mixture in food processor and puree until smooth. Cool and serve on focaccia, poppy seed or other freshly baked bread. Yield about 2 cups.
Adapted from Culinary Institute of America recipe
Thursday, November 30, 2000
