Unlike the classic creamy mash, Lima bean mash has a very unique texture, creamy, sticky and chewy in its own way. The combination of Lima beans and 2 different varieties of potatoes go perfectly together and gives your dish a different flavour yet very satisfying. It is a perfect side dish to go with your favourite meat dish or stew.
I would say this recipe is my own invention and I am very pleased with the result. What gave me the idea of mixing the two different ingredients together was the inspiration I got from visiting the United States last month. There was a vast amount of different Mexican foods available compared to the variety of Mexican food we have here in Sydney. Also what they do with their rice inspired me to experiment with mixing grains when we got back which explains the combination from grains to grains and roots for this recipe.
One day while we were in Vegas we accidentally came upon the Peruvian restaurant Once in the casino we were staying at (The Palazzo). We ended up going there for lunch on the first day the restaurant was open for lunch (before then it was only open for dinner). My partner ordered a burrito and I wanted something without bread and decided to order this dish that came with grilled meat with the choice of chicken or beef and Mexican cilantro lemon rice. I don’t remember the name of the dish that was in Spanish. I have had lemon rice before however for this dish they mixed the rice with quinoa, which I found very fascinating.
So I hope you give this ago and let us know what you think.
Note: when mashing the beans I recommend using a metal masher utensil instead of a plastic one as it would be more efficient to break down the bean.
LIMA BEANS MASH
Prep-Time: 15 mins Serve: 4
Cooking Time: 20 mins
Ingredients
1 cup lima beans, soaked for 1-2 hours
1/2 medium size sweet potato, peeled and chopped
1 large potato, peeled and chopped
1 1/2 tbsp parmesan cheese
25g unsalted butter
Salt and pepper to taste
1/4-1/2 cup cooking cream
pinch of chopped dill
Method
Boil the soaked beans with salt and water for 10 minutes or until the skin starts peeling off the beans. Remove from the heat and then rinse in running cold water and leave to drain.
Fill the pot with fresh water and then add in the potatoes to boil. While waiting for the potatoes to boil, separate the skins of the beans from the seed. Discard the skin.
Once the potatoes start to boil add the skinless beans into the pot and then leave it to cook until the potatoes and the lima beans are soft and cooked through. Remove from the heat and drain.
Add in the cream and butter and then mash with a masher. Once most of the beans and potatoes start to bread down add in the parmesan cheese, dill, salt and pepper and mash until smooth or most of the beans has broken down. Add more cream if the mixture is too dry and not creamy enough. Serve as a side with a stew or a meat dish.
