| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | June 1993 | 1 | servings | |
INGREDIENTS
| 2 | c | Dried large lima beans; picked over, soaked |
| ; in enough cold | ||
| ; water to cover them | ||
| ; by 2 inches | ||
| ; overnight, and | ||
| ; drained | ||
| 1 | Onion; chopped fine | |
| 2 | Carrots; chopped fine | |
| 1 | lg | Garlic clove; minced |
| 1/2 | c | Extra-virgin olive oil |
| 1/2 | c | Minced red bell pepper |
| 1/2 | c | Minced fresh flat-leafed parsley leaves |
| 2 | tb | Fresh lemon juice |
| Pita loaves; cut into wedges, as | ||
| ; an accompaniment |
INSTRUCTIONS
In a large heavy saucepan combine the soaked beans with enough cold water to cover them by 1 inch and simmer them, uncovered, for 15 minutes, or until they are tender but not falling apart. While the beans are cooking, in a heavy skillet cook the onion, the carrots, and the garlic in 2 tablespoons of the oil over moderately low heat, stirring, until the carrots are softened and stir in the bell pepper. Reserve 1/2 cup of the cooking liquid, drain the beans, and in a bowl combine them with the vegetable mixture, the reserved cooking liquid, the remaining 6 tablespoons oil, the parsley, the lemon juice, and salt and pepper to taste. Let the salad stand, covered and chilled, for 3 hours to allow the flavors to develop. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad at room temperature with the pita wedges. Serves 8 as a first course. Gourmet June 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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