Puréed Beans with Horseradish

You can use any kind of large shell beans for this dish—limas, butter beans, cranberry beans, or the like. Generally speaking, you should get about 4 cups beans from 2 pounds of large-podded shell beans (such as the above), which will feed 4. Cooking times can vary, but since the beans should be soft for puréeing, it doesn’t matter if they are a bit overcooked: I find 15-30 minutes is usual. If you haven’t the time or inclination to shell beans, frozen limas work well here.