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Lima Bean Purée

This creamy purée flavored with a little garlic and rosemary makes a delicious side dish for fish, poultry, or meat instead of the usual mashed potatoes. It also works well as a tasty appetizer, spread on crostini and topped with shaved Parmesan.


  • 1 1/2 ounces Veggie-Stock Gold®
  • 4 cups water
  • 2 10-ounce packages frozen lima beans
  • 2 cloves garlic, thinly sliced
  • 2 large sprigs fresh rosemary
  • 1/4 cup olive oil
  • Salt and ground black pepper


  1. Combine the Veggie-Stock Gold® and water in a large saucepan over medium heat.  Stir to dissolved the concentrate, then add the lima beans, garlic, ansd rosemary.  Increase the heat to high and bring the mixture to a boil.  Cover the pan, reduce the heat to low, and simmer until the lima beans are very tender, 8-10 minutes.
  2. Drain the lima beans, reserving the cooking liquid, and remove the rosemary sprigs.  Purée the beans and garlic with the olive oil in a food processor or blender.  Spoon in the reserved cooking liquid to moisten the purée as needed.  Season to taste with salt and pepper.

Additional Tips

If you use the purée as a spread, you'll want a thicker consistency, so spoon in less of the cooking liquid as you purée the beans.

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Classic French Stocks and Sauces