Pureed lima beans with Mexican seasonings make a very good dip not unlike hummus or white-bean dip. This also works well as a filling for enchiladas. In fact, it was inspired by a recipe for guacamole-filled enchiladas with adobo sauce. (We didn't have any avocados, and I also wanted a higher-protein, higher-fiber filling.)
Spicy Lima Bean Dip
1 1-lb bag frozen lima beans
1 jalapeno pepper, seeded and diced
2 cloves of garlic
1 tbsp olive oil
juice of 1 lemon
1/2 tsp chili powder
1 cup water
Bring lima beans, jalapeno, garlic, and water to a boil. Cook until the lima beans are very soft, about 10 minutes. Drain. Using a food processor (regular or mini), process beans, jalapeno, garlic, oil, lemon and chili powder until mostly smooth - some texture is nice. Add water by the tablespoonful if needed for processing. Garnish with additional chili powder.
Makes dip for a party, or enchilada filling for 3.
