Potatoes with Lima Bean Gravy

Recipe printed from Jenn's Food Journey, slightly adapted from Stephen, The Obsessive Chef
- Serves 2 -

1/2 lb small baby red potatoes, halved
7 oz lima beans (drained)
1/2 Tablespoon olive oil
1 1/2 Tablespoons unsalted butter, divided (room temperature)
3 Tablespoons chicken broth
half a pint cream
1 Tablespoon lemon juice
1 Tablespoon grated parmesan cheese
salt and pepper to taste


Blanch the potatoes in boiling water for 5 minutes.  Drain.  Heat olive oil and 1 tablespoons of the butter in a skillet over medium heat.  Add the drained potatoes and cook until golden brown, about 8-10 minutes. Remove from pan with a slotted spoon and set aside.  Add the lima beans to the same pan with chicken broth and a little salt and pepper.  Allow to simmer for 8 minutes.  Remove with a slotted spoon and place in a food processor along with the cream, lemon juice, and parmesan cheese.  Pulse until pureed.  Place the potatoes and lima bean gravy back in the pan and reheat, stirring to combine everything.  Taste for seasoning.  Serve warm and enjoy!