* Exported from MasterCook *
Peruvian Dried Lima Bean Puree with Parmesan - Puree de Pallar
Recipe By :Maricel E. Presilla is the chef/co-owner of Cucharamama and Zafra in Hoboken, N.J.
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)
Veggie
Amount Measure Ingredient -- Preparation Method
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1 pound dried large lima beans -- (about 2 cups)
1 small onion -- peeled and cut in half
1/2 cup whole milk
4 tablespoons salted butter
2/3 cup finely grated Parmigiano-Reggiano cheese -- (about 2 ounces)
1 teaspoon salt -- or to taste
Place the lima beans in a large bowl and cover with 3 quarts water. Let soak overnight, a minimum of 12 hours. Drain the beans and cover again with cold water.
After the soaking, the thick skin of the beans begins to detach by itself. By rubbing your hands gently over the beans you can expedite the process. Otherwise, pinch the skin gently and pull it off. To do this job, I sit at my kitchen table or on a stool by the kitchen counter and work slowly, with pleasure. As you stir the beans with your hands the skins will float. Pour out the water and skins every so often and add more water.
When the beans are peeled, place in a 6-quart pot with the onion and 3 quarts water. Bring to a gentle boil and simmer, uncovered, until the beans are tender, 45 minutes to 1 hour. Skim often; the beans foam a lot. Stir in salt to taste 15 minutes before the end of cooking. Strain the beans, discarding the onion.
Working in batches if necessary, place the cooked beans in a blender or food processor and process into a fine puree. Pour into a medium saucepan with the milk and heat over medium heat. Add the butter and Parmigiano. Taste for salt and season to taste.
Pour the beans into a serving bowl and serve hot.
Makes 8 servings.
AuthorNote: The idea for this terrific lima bean puree comes from Jorge (Coque) Ossio Giulfo, a Peruvian chef who contributed the recipe to Tony Custer's "The Art of Peruvian Cuisine." The original calls for cream, but I prefer to use milk.
You will love the richness and creaminess of this puree. The use of Parmigiano-Reggiano should not surprise anyone who has visited Lima. Italians have lived and worked in the country since at least the 19th century, and their cooking has had enormous impact on Peruvian food.
When you see the thickness and the amount of skin you discard from the lima beans, you will understand why Peruvians want to get rid of it. Serve the puree as a side dish for stews. It is also a terrific dip for focaccia or toasted Cuban bread.
Cuisine:
"LatinAmerican/Hispanic"
Source:
"Pittsburg Post Gazette"
S(Formatted by Chupa Babi):
"Nov 2011"
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Per Serving (excluding unknown items): 288 Calories; 9g Fat (26.6% calories from fat); 16g Protein; 38g Carbohydrate; 11g Dietary Fiber; 23mg Cholesterol; 467mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
Nutr. Assoc. : 903945 0 0 222 0 0
