1. Bring a medium saucepan of salted water to a boil; add the lima beans and cook until tender, about 7 minutes. 2. Drain in a colander and shock the beans in cold water; drain again, shaking the colander to remove excess moisture. 3. Place the garlic and 1/2 teaspoon salt in the bowl of a food processor, fitted with an electric blade and process until coarsely chopped. 4. Add the lima beans and process until they form a rough paste. 5. Add the red pepper flakes, pecorino, mint and 2 Tablespoons lemon juice and pulse until combined; with the motor running, add the olive oil in a steady stream until well incorporated. 6. Taste for seasoning, adding more salt, or lemon juice and black pepper as desired. 7. To serve slather a generous amount of puree on a slice of toasted bread and garnish with a few rounds of radish. ---------------------------------------------------------------------------
Nutrition
Ingredients
