8 oz. Lima Beans, fresh or frozen
2 tbls. Olive Oil
3 cloves Garlic, crushed
1 Onion, finely diced
3/4 lb. Button Mushrooms, diced
1/2 cup Sunflower Seeds, lightly roasted
1 tsp. Salt
1/2 cup Vegetable Broth
1 tsp. Bragg's Liquid Aminos

Cook the lima beans via your preferred method until tender. Drain, if necessary, and set aside.

Heat a sauté pan over medium-high heat. Add the oil and heat through. Add the garlic, onion and mushrooms and saute until tender. Set aside.

In a food processor, grind the sunflower seeds finely. Add the lima beans, sauteed vegetables, salt and Bragg's Aminos and pulse until well-mixed and a paste consistency, adding the vegetable broth in small amounts to moisten as necessary. Chill before serving.

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