Crostini With Lima Bean & Pecorino Puree - cooking recipe

Ingredients

1 lb fordhook frozen lima beans
2 garlic cloves
kosher salt
fresh ground black pepper
1 pinch crushed red pepper flakes or 2 -3 crumbled dried chile pequins
1/2 cup grated pecorino cheese
1/2 1/2 cup flat leaf parsley or 3 tablespoons rosemary
1 to 2 lemon, juice of
1/2 cup extra virgin olive oil
ciabatta, thinly sliced and toasted
4 -6 radishes, very thinly sliced (Icicle, French breakfast or other variety)

Preparation

Bring a medium saucepan of salted water to a boil; add the lima beans and cook until tender, about 7 minutes.
Drain in a colander and shock the beans in cold water; drain again, shaking the colander to remove excess moisture.
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.
Add the lima beans and process until they form a rough paste.
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.
Taste for seasoning, adding more salt, or lemon juice and black pepper as desired.
To serve slather a generous amount of puree on a slice of toasted bread and garnish with a few rounds of radish.