LIMA BEAN DIP
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a saucepan of salted water to a boil. Add the lima beans and garlic and simmer until tender, 18 to 20 minutes. Drain and rinse under cold water to cool slightly (the beans should be warm but not hot).
- Pulse the lima beans, garlic, parsley, lemon zest, lemon juice and 1 1/2 teaspoons salt in a food processor until just combined. With the motor running, pour in the olive oil and process until incorporated but still slightly chunky. Transfer to a bowl and top with the bacon. Serve warm or at room temperature with pita chips and/or vegetable sticks.
- Buy lima beans frozen: They're bright green and buttery tasting. The olive-colored, mushy lima beans you remember from childhood were probably canned.
LIMA BEAN-TAHINI DIP
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Bring 1 cup water to a simmer in a saucepan over medium-high heat. Add the lima beans and cook until softened, 8 minutes. Stir in the spinach until wilted.
- Transfer the vegetables and liquid to a food processor along with the tahini, cilantro, 1/2 cup water, the dill, olive oil, lemon zest and juice and garlic; season with salt and pepper. Puree until mostly smooth, adding more water if needed.
- Transfer the dip to a bowl and drizzle with olive oil. Top with feta and dill. Serve with crudités.
WHITE BEAN HUMMUS WITH TAHINI AND CORIANDER
Coriander seeds add a welcome aroma to this white bean dip, rich with tahini and bright with lemon juice. The miso paste is optional, but it gives the mellow white beans a nice savory depth.
Provided by Genevieve Ko
Categories easy, quick, dips and spreads, side dish
Time 5m
Yield 2 1/4 cups
Number Of Ingredients 8
Steps:
- Pulse the garlic in a food processor until minced.
- Scrape the bowl and add the beans, tahini, lemon juice, coriander, miso (if using) and 1 teaspoon salt. Pulse until smooth, scraping the bowl occasionally. With the machine running, add the olive oil. Season to taste with salt.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 16 grams, Carbohydrate 25 grams, Fat 20 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 318 milligrams, Sugar 1 gram
WHITE BEAN HUMMUS
Ultra creamy, lemony, and just enough garlicy white bean hummus! Serve it plain with a drizzle of good extra virgin olive oil with veggies and pita chips to dip. Or, dress it up with some nutty dukkah (highly recommended). The perfect bean dip!
Provided by Suzy Karadsheh
Categories Appetizer
Time 15m
Number Of Ingredients 11
Steps:
- Add the beans and minced garlic to the bowl of a food processor. Puree until a smooth mixture forms.
- While the processor is running, add an ice cube, tahini, lemon juice, spices and a big dash of kosher salt. Blend for about 4 minutes or so. Check, and if the consistency is too thick, run processor and slowly add a drizzle of hot water. Blend until you reach your desired silky smooth consistency.
- Taste and adjust seasoning and lemon juice to your liking. If you need more garlic, add another minced clove. And if you like the dip to be even more nutty, add a little more tahini. Make sure to run the processor again until everything is well combined.
- Serve or chill the dip for a later time (chilling will thicken the white bean hummus some, which is recommended). When ready to serve, spread the hummus in a serving bowl and add a generous drizzle of extra virgin olive oil. Top with 2 to 3 teaspoons of dukkah, if using.
Nutrition Facts : Calories 221.1 kcal, Carbohydrate 21.2 g, Protein 8.4 g, Fat 12.4 g, SaturatedFat 1.7 g, Sodium 248.6 mg, Fiber 4.8 g, Sugar 0.3 g, ServingSize 1 serving
SOPA DE LIMA
The most famous soup from the Yucatan, sopa de lima highlights the subtle, sweet, bergamot-like flavor of limas, a type of citrus from the region. Meyer lemon is a close second from what we can find in the U.S. The soup is traditionally seasoned with a classic recado, a mixture of warm spices, garlic and bitter orange (naranja agria) juice, and the chicken is usually boiled plain. In this rendition, the chicken gets a recado rub and is marinated for a few hours to capture the essence of the spices. Browning the chicken until crispy and then cooking it through in the soup builds on the flavors that keep you coming back for more.
Provided by Food Network Kitchen
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Combine the orange juice, (regular) lemon juice, oregano, cinnamon, cumin, cloves, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub the mixture all over the chicken, place in a resealable bag or a covered bowl and refrigerate for at least 2 hours and up to overnight.
- Add the canola oil to a large Dutch oven and heat over medium-high heat. Add the chicken skin-side down in batches and cook until the skin is crispy and brown, 6 to 8 minutes. Using tongs, turn the chicken and continue to cook and turn until the skin is well browned on all sides, about 5 minutes more. Transfer the chicken to a large plate and reserve.
- Add the onion to the chicken drippings in the pot and cook, stirring frequently, until soft and translucent, 3 to 5 minutes. Add the tomatoes, bell pepper and 1/2 teaspoon salt and cook, stirring occasionally, until the tomatoes have released most of their juices, 5 to 7 minutes.
- Return the chicken to the pot and add the broth, lemon zest, Meyer lemon slices and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer until the chicken is cooked through, 20 to 25 minutes. Remove the chicken to a cutting board or plate. When cool enough to handle, shred the meat off the bones and return it to the pot.
- Meanwhile, make the tiritas de totopos (alternatively, you can use store-bought tortilla chips). Add the peanut oil to a small saucepan and heat over medium-high heat until shimmering. Working in 4 batches, fry the tortilla strips in 4 batches until lightly browned, 2 to 4 minutes. Transfer each batch to a bowl using a slotted spoon or a spider and season with salt, about 1/4 teaspoon per batch, tossing to coat. Place on a paper towel-lined plate to absorb excess oil and repeat with the remaining batches.
- Divide the soup and chicken among bowls. Garnish with the crispy tortilla chips and Meyer lemon wedges if desired.
BEAN TAHINI DIP
Steps:
- Turn food processor on and put garlic through feed tube; process to mince. Add onion through feed tube and mince.
- Open processor and add beans with carrots, tahini, lemon juice and red pepper. Process to a paste. Season to taste with salt.
- Serve with toasted triangles of pita.
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- Optional step: To mellow the flavour of the raw garlic, you can chop it and add to a bowl with the lemon juice for a few minutes. Otherwise, continue with the next step.
- To a food processor, add the drained butter beans, lemon zest, lemon juice, garlic, olive oil, salt, and pepper. Blend for a minute or two until smooth, stopping to scrape down the sides if necessary.
- Add two tablespoons of cold water and blend again until light and fluffy. The cold water helps with this, so keep adding small amounts until you have the desired consistency.
- Adjust the seasoning, adding extra salt, pepper, or lemon to taste. Serve with a drizzle of extra-virgin olive oil and fresh herbs such as parsley or coriander (see post above for more suggestions).
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