So, what was the challenge? Lima beans, of course. I'm not a fan of lima beans. Never have been, never will be (or will I be???). But, my friend Stephen (The Obsessive Chef), enjoys them - he even stews them with jalapenos! Stephen promised me that he could get me to eat lima beans and enjoy them. I told him, he was crazy... well, maybe I didn't actually tell him, but I thought it, nonetheless. How in the world could he get me to actually enjoy lima beans? After many emails back and forth, he asked that if he came up with a way that he believed I would be able to enjoy them, would I be willing to at least try it. How could I say no?
The great thing about Stephen was that he was willing to try something that he always told me he was not that incredibly fond of - tilapia. To him, it was always mushy, and he was not into "floppia" tilapia :) After we both agreed on a recipe, the challenge was set.
I know you must be on the edge of your seat at this point. The big question being: Did Stephen create a dish that made me a fan of lima beans? If you go by just the gravy, no, I'm still not a huge fan.. it still had the lima bean flavor I do not enjoy. BUT... added with the potatoes it wasn't that bad. Would I make this dish again... unfortunately not.. BUT, am I glad that I tried it at least? Absolutely! I could not, in good conscience encourage everyone to try something new, if I did not lead by example.
Thanks for the challenge Stephen!
Potatoes with Lima Bean Gravy
Slightly adapted from Stephen, The Obsessive Chef
- Serves 2 -
1/2 lb small baby red potatoes, halved
7 oz lima beans (drained)
1/2 Tablespoon olive oil
1 1/2 Tablespoons unsalted butter, divided (room temperature)
3 Tablespoons chicken broth
half a pint cream
1-2 Tablespoons lemon juice
1-2 Tablespoons grated parmesan cheese
salt and pepper to taste
Blanch the potatoes in boiling water for 5 minutes. Drain. Heat olive oil and 1 tablespoons of the butter in a skillet over medium heat. Add the drained potatoes and cook until golden brown, about 8-10 minutes. Remove from pan with a slotted spoon and set aside. Add the lima beans to the same pan with chicken broth and a little salt and pepper. Allow to simmer for 8 minutes. Remove with a slotted spoon and place in a food processor along with the cream, lemon juice, and parmesan cheese. Pulse until pureed. Place the potatoes and lima bean gravy back in the pan and reheat, stirring to combine everything. Taste for seasoning. Serve warm and enjoy!
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