Hello again all! As promised in my post from last week (if you haven’t read my recipe for garlic and habanero tacos, go back and check it out HERE) I am now going to share with you one of the more unique dishes I have come up with during my time as a home cook.
It just so happens that the acidity of this puree balances perfectly with the heat of the habanero tacos. I recommend using this as a side/compliment to the tacos (or many other spicy dishes) or as a topping for the tacos that will really add contrast of flavor to each delicious bite.
Ingredients (serves 2 – 4 people)
- 12oz frozen butter/lima beans (sweet peas can also be used as a substitute if you have an aversion to limas)
- 32 oz chicken stock (vegetable stock can be used as a substitute)
- 5 whole cloves of garlic
- 2 limes – zested and juiced
- 1 small bunch cilantro chopped
- Salt and pepper to taste
Directions
- Start by pouring the chicken stock into a medium-large sauce pan over medium-high to high heat. Make sure you leave enough room for the displacement of the stock when you add in the beans. I would say a good rule of thumb here is to fill your pan 2/3 full. Bring the stock to a boil.
- Add the lima beans and the garlic cloves to the boiling stock. Reduce heat to medium and simmer until beans are soft and mash easily without having gritty/hard bits in them.
- Once the beans are cooked strain the liquid from the beans but be sure to do so over a bowl so that you can retain the cooking liquid for use in the puree.
- Put the strained beans, ½ cup of the retained cooking liquid, lime zest, lime juice and cilantro into a blender or food processor and set to puree. Blend all ingredients until smooth. If you want a smoother/looser puree consistency continue to add the cooking liquid you saved until you are pleased with the thickness of your puree.
- Add salt and pepper and blend until well-seasoned.
- Enjoy!
I hope you give these citrus infused limas a shot when you make the habanero tacos. It may seem like that is a lot to have going on in the kitchen at once, but I know you can do it!
These are easily made in the background and at your own pace and do not require much attention. This makes timing the completion of this dish to coincide with the rest of your meal fairly easy and will make you look like a rock star when all of the components of your dish are ready at the same time.
Be sure to check back next week, or follow me on Instagram, for some more food inspired writing and recipes.
Cheers!
