Directions:
- Cover lima beans with water, bring to boil and cook a few minutes to soften. Drain and set aside.
- Heat oil in heavy duty pan with the garlic, rosemary and red peppers. bring to boil.
- Shut off heat.
- Carefully remove rosemary and pull off leaves, dicard stem and add leaves back into oil.
- Add the drained lima beans and let sit in the oil for 30 minutes or until cool.
- Puree mixture in batches in a blender until smooth. Season to taste.
- Place in serving bowls or crockes.
- Use as a spread for crackers, toasteds or grilled bread etc.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 384.64 Kcal (1610 kJ) | ||
| Calories from fat | 335.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.31g | 57% | |
|---|---|---|---|
| Sodium | 21.3mg | 1% | |
| Potassium | 189.82mg | 4% | |
| Total Carbs | 10.34g | 3% | |
| Sugars | 0.6g | 2% | |
| Dietary Fiber | 2.48g | 10% | |
| Protein | 3.04g | 6% | |
| Vitamin C | 22.7mg | 38% | |
| Iron | 5.8mg | 32% | |
| Calcium | 14.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 403.31 Kcal (1689 kJ) | ||
| Calories from fat | 352.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.12g | 57% | |
|---|---|---|---|
| Sodium | 22.34mg | 1% | |
| Potassium | 199.03mg | 4% | |
| Total Carbs | 10.84g | 3% | |
| Sugars | 0.63g | 2% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 3.19g | 6% | |
| Vitamin C | 23.8mg | 38% | |
| Iron | 6mg | 32% | |
| Calcium | 15.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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