Aside from being a huge Fan of Beans, Chef Sarah Scott is one of Napa's favorite chefs. She co-authored the wonderful The Wild Table with Connie Green. She was also the Executive Chef at Robert Mondavi Winery has been a key player in defining Napa cuisine.
- 2 cups cooked Rancho Gordo Green Baby Lima Beans
- 3 cloves garlic
- 5 Tbsp. tahini
- ¾ cup fresh spinach leaves
- 1 ½ tsp. salt
- 4 tsp. lemon juice
- 1/3 cup extra-virgin olive oil, plus more if needed
MAKES 6 TO 8 SMALL SERVINGS
- Place all ingredients in a food processor and process until very smooth and the spinach is completely pureed.
- Taste for seasoning and consistency, adding more salt, lemon juice and/or olive oil as needed.