Por This healthy, low fat, dip is a variation of the Ecuadorian “salsa de chocho.” Chochos are big, dried lima beans. It is sort of an Andean hummus. I found it easier to use our navy beans or baby limas because each big white lima must be slipped out of its skin after soaking.They are wonderful used that way, but the procedure is tedious. Make it at least a day ahead.
Makes 2 Cups or More
Day Before:
Soak 1 cup dried navy, white, baby lima, or big lima beans overnight in water to cover. If using big limas, remove the
skins after soaking (they slip off easily).
Next Day or Day Before Serving:
Drain beans; put in a large covered pan with water to cover by several inches. Bring to a boil; reduce heat; cook covered until very tender. Add boiling water as needed.
Drain. Set aside.
2 tablespoons olive oil
1 cup leeks or red onion, finely chopped
2 garlic cloves, peeled and minced
1½ cups chicken broth
2 tablespoons fresh basil, minced
2 serranos, seeded and chopped; or to taste
1 teaspoon lemon juice
Salt and freshly ground black pepper to taste
Put oil in a large sauce pan (2½ quart), over low heat, add leeks and garlic; cook until translucent. Add broth; cook another 5 minutes. Add drained beans, basil, serranos, and lemon juice; mix well. In batches, put mixture into a blender; process ntil smooth. Return puréed mixture to saucepan; cook over low heat, stirring, until it thickens