Ingredients

• 1/4 cup slivered almonds
• 2 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 1 medium onion, diced
• 1 (20-ounce) bag frozen lima beans
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1 1/2 cups chicken stock
• 1 cup mint leaves, loosely packed
• Freshly ground black pepper

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Instructions

1. Special equipment: Food processor or blender
2. In a dry skillet over medium heat, toast the almonds until lightly golden. Remove the almonds from the pan and set aside.
3. Return the skillet medium heat and warm the butter with 1 tablespoon olive oil. Add the onion and saute until translucent, about 5 minutes. Add the lima beans, salt and chicken stock. Bring to a simmer, and cook until the lima beans are heated through and tender, about 5 minutes.
4. Carefully transfer the mixture to a food processor. Add the mint and puree until a smooth, even consistency is reached. Season with salt, if needed. Transfer the puree to a serving bowl and serve garnished with a drizzle of the remaining olive oil, black pepper, to taste, and the toasted almonds.