Ingredients for 8 portions
1 pound (½ kilo) of dried giant lima beans
½ medium onion cut into 2 pieces
1 red bell pepper (I used a mix of red, orange and yellow baby peppers
for color purposes), super finely chopped
1 medium onion, finely chopped
1 garlic clove minced
½ cup of extra virgin olive oil
¼ cup of apple vinegar
¼ cup of water
3 Tbs. of fresh parsley chopped
2 Tsp. of coarse sea salt
Fresh finely ground white pepper
Rinse the beans and put them in a large pan with water enough to cover them. Boil the beans with the onion cut in halves and a teaspoon of salt, on medium heat until they are tender, approximately 40-50 minutes (the secret is not to overcook, so the beans don’t break and keep their beautiful shape.) Let them cool, drain and throw away the onion.
In a bowl, emulsify the oil and vinegar. Add the water and mix well. Add the chopped onion, pepper, garlic, parsley, salt and white pepper to the vinaigrette. Put the beans in a salad bowl and season with the vinaigrette. Cover and refrigerate. I always wait at least 2 days before serving.
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