| 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
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