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Romesco Lima Bean Dip with Charred Scallions

Print Recipe
Prep Time 45 minutes
Cook Time 2 hours
Total Time 1 hour 45 minutes

Ingredients
  

Lima Bean Puree

  • 2 cups lima beans dried
  • 1 clove garlic
  • 1/4 cup curly parsley tightly packed
  • 1 lemon juiced
  • 1/3 cup water
  • 1 tsp salt

Oven Roasted Tomatoes

  • 8 campari tomatoes halved
  • 1 head garlic
  • 2 tbsp olive oil
  • 2 tbsp fresh oregano
  • 1 tsp salt

Romesco Sauce

  • 2 red peppers
  • 2-3 slices stale Italian bread*
  • 1/2 cup roasted almonds unsalted
  • 1 batch Oven Roasted Tomatoes see above
  • 1/4 cup curly parsley tightly packed
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 1 tbsp white wine vinegar
  • 1/4 cup olive oil

Charred Scallions

  • 5-6 scallions
  • 1 tbsp olive oil
  • 1 tsp salt

Instructions
 

Lima Bean Puree

  • Place the dried lima beans in a large bowl and cover with cold water. Leave the beans to soak for 6-8 hours.
  • Remove the skins from the beans and transfer to a saucepan. Cover the beans with cold water and place over high heat. Add a large pinch of salt when the water comes to a boil. Cook the beans for 1 hour, making sure there is always at least 1-inch of water covering the beans.
  • Drain the cooked beans and transfer to a large bowl. Let cool slightly before transferring to a large food processor. Add the garlic, and parsley and blitz until it resembles a coarse meal. Set the food processor to low and stream in the water and lemon juice. Add the salt and blitz until smooth. 
  • Transfer the puree to a bowl and set aside.

Oven Roasted Tomatoes

  • Preheat the oven to 375°F. 
  • Arrange the tomato halves evenly on a large baking sheet lined with parchment paper. Lop off the tip of the garlic head and place it on the baking sheet, cut-side-up. Drizzle the tomatoes and garlic with the olive oil and sprinkle with the salt and oregano.
  • Place the tomatoes in the oven and roast for 2 hours, rotating the pan once. Remove the tomatoes from the oven and let cool.

Romesco Sauce

  • Blister the red peppers over an open flame until black. Place both peppers in a large paper bag and seal. Let the red peppers steam for 10 minuted before peeling off the skin. Remove the stems and seeds and cut the peppers into strips. Set aside. 
  • Place the bread slices and the almonds in a large food processor. Blitz until the mixture resembles bread crumbs. Add the oven-roasted tomatoes and squeeze the roasted garlic cloves out of their skin and into the food processor. Add the roasted red pepper and curly parsley. Blitz until uniform.
  • Add the salt to the sauce and set the food processor to low. Slowly stream in the vinegar followed by the oil. Blitz until smooth and uniform. Transfer the sauce to a bowl and set aside.

Charred Scallions

  • Arrange the scallions on a baking sheet lined with parchment paper. Drizzle the scallions with the oil and sprinkle with salt. Place the sheet under the broiler and broil for 5-10 minutes or until crispy and browned.

To Assemble

  • Spread the lima bean puree on a large plate in a smooth even layer. Top the puree with the Romesco Sauce and top with the Charred Scallions cut into thirds. Garnish with crushed red pepper flakes, if desired, and serve immediately with crusty bread for dipping.

Notes

*If you don't have stale bread handy, just toast a couple of slices.