1/2 c. extra-virgin olive oil
1 sm. sprig rosemary
Red pepper flakes
2 tsp. garlic, minced
2 c. cooked fresh or frozen lima beans, well drained
Kosher or sea salt and freshly ground black pepper
Over medium heat, preheat a medium saucepan for 1 minute. Pour in olive oil and turn down heat to low. Add rosemary sprig and a couple shakes of red pepper flakes. When rosemary begins to sizzle, add garlic. Cook about 1 minute, then add lima beans and 1/2 teaspoon salt. Stew gently for 5 to 7 minutes, until lima beans are soft (but not mushy). Strain beans, reserving oil. Discard rosemary sprig.
Place beans in a food processor and puree. While motor is running, slowly pour in some of the reserved oil until the mixture has a smooth consistency. Season with salt, pepper, and a squeeze of lemon to taste.