2 cups (500 ml) dry white beans (Baby Lima), soaked in water for 24 hours

5 cups (1.25 litres) chicken broth

3/4 cup (180 ml) butter

Grated zest of 2 Meyer lemons (see note)

Salt and pepper

In a saucepan, bring the beans with the broth to a boil. Cover and cook until the beans are very tender, about 1 hour and 15 minutes. Drain the broth for another use (soup or other). In a blender, purée the beans until very smooth with the butter and lemon zest. Add broth, as needed. Season with salt. Keep warm.

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