Crostini With Lima Bean & Pecorino Puree

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 lb fordhook frozen lima beans
• 2 garlic cloves
• kosher salt
• fresh ground black pepper
• 1 pinch crushed red pepper flakes or 2 -3 crumbled dried chile pequins
• 1/2 cup grated pecorino cheese
• 1/2 cup coarsely chopped fresh mint or 1/2 cup flat leaf parsley or 3 tablespoons rosemary
• 1 to 2 lemon, juice of
• 1/2 cup extra virgin olive oil
• ciabatta, thinly sliced and toasted
• 4 -6 radishes, very thinly sliced (icicle, french breakfast or other variety)

Recipe

• 1 bring a medium saucepan of salted water to a boil; add the lima beans and cook until tender, about 7 minutes.
• 2 drain in a colander and shock the beans in cold water; drain again, shaking the colander to remove excess moisture.
• 3 place the garlic and 1/2 teaspoon salt in the bowl of a food processor, fitted with an electric blade and process until coarsely chopped.
• 4 add the lima beans and process until they form a rough paste.
• 5 add the red pepper flakes, pecorino, mint and 2 tablespoons lemon juice and pulse until combined; with the motor running, add the olive oil in a steady stream until well incorporated.
• 6 taste for seasoning, adding more salt, or lemon juice and black pepper as desired.
• 7 to serve slather a generous amount of puree on a slice of toasted bread and garnish with a few rounds of radish.