6 cups fresh shelled butter beans or frozen baby lima beans
4 ounces butter, clarified butter or buttered olive oil
4 teaspoons cumin powder
4 teaspoon coriander powder
3 teaspoons garam masala
1 teaspoon turmeric
½ teaspoon fennel powder
2 teaspoons sugar or honey
2-3 teaspoons ground black pepper
1 large diced onion
3 ounces lemon juice
1 cup mint leaves, rough chopped
½ cup cilantro leaves, rough chopped
1 Serrano chili, finely chopped
Salt to taste
⅓ cup heavy cream (or coconut milk)
1 tablespoon garlic
In a medium pot, bring 8 cups of water and 2 tablespoon salt to a boil over high heat. Add the butter beans and cook until tender, 9 to 12 minutes, depending on the size of the beans. Drain and get rid of as much of the water as possible.
Put the butter, clarified butter or butter flavored olive oil in a frying pan. Heat at medium and add spices, salt (1 tsp or to taste) and black pepper. Sauté 2-3 minutes.
Add garlic and sauté 3-4 minutes until garlic starts to lightly brown.
Add onions and Serrano chili and fry until translucent and slightly brown. Turn down heat.
Add mint and cilantro and sauté 2-3 minutes.
Add cooked butter beans the spice mixture and coat well. Cook for 5 minutes.
Turn off heat and add cream. Stir well making sure to scrape all the spice mixture from the side of the pan.
Add lemon juice. Check mixture to see if it has enough salt.
Transfer mixture to heavy duty blender and blend into a paste. Add a little water if necessary but only so much as to blend the mixture to a smooth paste.
Serve warm or room temperature in bowl as spread for crackers or bread.