8          ounces frozen lima beans

1          onion, chopped

1          package white button mushrooms, sliced

¼         cup raw walnut pieces

1.     Cover lima beans with water in a small saucepan and boil until tender. Drain and set aside, reserving ¼ cup of the cooking liquid.

2.     No-oil saute* onions and mushrooms together (with just a tablespoon of water) until the onions are soft and the mushrooms are fully cooked.

3.     Put onions, mushrooms, lima beans and walnuts in food processor and process until fairly smooth (adding any of the reserved cooking water if needed).  Add salt and black pepper to taste.

4.     Chill for at least several hours, or overnight, before serving.

*No-oil sauteing – sauteing or stir-frying without added fat.

Heat pan or pot over medium-high (or high) heat and add chopped onions and/or other vegetables with 1 or 2 tablespoons of liquid (water, vegetable broth, wine, etc).  Cook, stirring, until water starts to evaporate.  Keep doing this, adding just enough water to keep onions from sticking.  Cook to desired doneness.

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