* Lima Beans with Red Wine Vinaigrette *

Recipe Source:  Bon Appetit
Recipe Link:  www.bonappetit.com/recipes/2012/09/lima-beans-with-red-wine-vinaigrette
Servings:  8
Active Time:  20 minutes
Total Time: 9 hours 20 minutes (includes soaking time)
Recipe:  by Marc Vetri
Photograph:  by Christina Holmes
Issue:  September 2012

Dried beans that are older can take as much as an hour longer to cook. For younger beans, buy from busy stores likely to have quick turnover.


1 pound dried lima beans (or any other large white bean; about 2 cups)
2 celery stalks, cut into 2″ pieces
1 carrot, peeled, cut into 2″ pieces
1 small onion, cut into large wedges with some root end attached
1/4 cup olive oil
1 1/2 tablespoons red wine vinegar
Kosher salt, freshly ground pepper
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped fresh mint
1 tablespoon minced fresh chives


Place beans in a large pot.  Pour in water to cover by 4″.  Let soak overnight at room temperature.

Drain beans; rinse and return to pot.  Pour in water to cover beans by 2″.  Add celery, carrot, and onion.  Bring to a boil.  Reduce heat to low; simmer gently until beans are tender, about 1 hour (keep at a gentle simmer or beans will get mushy and split).  Discard vegetables; drain beans and let cool.

Whisk oil and vinegar in a small bowl; season with salt and pepper.  DO AHEAD:  Beans and vinaigrette can be made 2 hours ahead.  Let stand at room temperature.

Transfer beans to a large bowl.  Add herbs and drizzle with vinaigrette; toss to coat.  Season to taste with salt and pepper.

Nutritional Information
7 servings, 1 serving contains:
Calories (kcal) 270
Fat (g) 9
Saturated Fat (g) 1.5
Cholesterol (mg) 0
Carbohydrates (g) 37
Dietary Fiber (g) 12
Total Sugars (g) 1
Protein (g) 12
Sodium (mg) 95


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