Sorry about the fuzzy recipe.
1 scoop dried baby lima beans (I mean the scoop at Whole Foods, which probably came to about 1 1/2 cups)
vegan buttery spread (I used Earth Balance)
soy milk to thin mash to desired consistency
pinch garlic powder or 1 large clove garlic crushed to a paste
salt and pepper to taste
Pick over lima beans to discard ickies. Boil lima beans in water for ~1 1/2 hours, or until tender. Drain and put into food processor bowl along with the rest of the ingredients. Process until smooth to your liking (we like ours with a bit of roughness left). Great side dish!
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