Christmas lima bean spread

Time 1 hour 35 minutes
Yields Serves 10 to 12 (makes 2 cups)
Christmas lima bean spread

Peel the onion and chop coarsely. Peel the garlic cloves and crush with the side of a knife.


In a 2-quart saucepan combine the onion, garlic and beans. Cover with 2 cups of stock and cook over medium-high heat until the beans are very soft and tender, about 1 hour and 25 minutes. Add the remaining stock as needed so the beans do not dry out. When the beans are tender, remove from the heat and spoon into a bowl to cool.


Puree the cooled beans in a blender or food processor with the olive oil until creamy and smooth. Spoon the mixture into a large bowl and fold in the Parmesan and parsley. Add salt and pepper to taste. Cover and refrigerate.


Serve with lavosh crackers and crudites.

Adapted from a recipe by chefs Helene Kennan and Terri Buzzard at the Getty Center, where it is made with fresh Christmas lima beans, a specialty bean available in season at farmers markets. This adaptation uses dried Christmas limas.

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