I was eating some Christmas Limas and I was thinking about how great they'd be as a side dish with a big steak. Then I started thinking about how well they hold up and how I'm so boring with my squeeze of lime and chopped raw onions as a topping. I dared myself and this is what happened.
I like the contrast of the relatively bland beans with the intensity of the blue cheese sauce. Internet friends, I fully intended to bring this to the warehouse the next day so that Joan and Dan could share but by the end of the evening, I'd had thirds and there was none left to bring in.
The amount of cream and cheese you use is up to you depending on your preference. The more cream you use, the thinner the sauce will be. The more cheese you use, the stronger the flavor will be.
- 1/2 pound Christmas Lima beans, cooked in the Rancho Gordo manner and drained
- 1 tablespoon olive oil
- 1/4 cup cubed pancetta
- 1/2 onion, chopped
- 1-2 cloves garlic, minced
- 1/2-1 cup half-and-half (to taste; see note)
- Generous amount of Gorgonzola or blue cheese (to taste; see note)
- Chopped fresh parsley for garnish
- In a large sauté pan or skillet over medium-low heat, sauté the pancetta, onion, and garlic in the olive oil until the pancetta and onion begin to brown. Add the half-and-half and whisk until it begins to bubble. Add the cheese and whisk until the sauce reduces and is thick enough to coat the back of a wooden spoon.
- Add the beans to the sauce and let them get to know each other for a few minutes, but not too long. Garnish with a bit of parsley, if you like.