Giant Lima Beans With Chives |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Food & Wine. Zinfandel. When I make this I'll use canned butter beans. Ingredients:
3/4 lb dried giant lima beans, soaked overnight |
3 quarts water |
1/4 cup water |
1 small onion, studded with 3 whole cloves |
5 whole black peppercorns |
1 thyme, sprig |
1 bay leaf |
salt |
2 tablespoons extra virgin olive oil |
fresh ground pepper |
2 tablespoons minced chives |
Directions:
1. Drain the beans and put them in a saucepan. Add the 3 quarts of water and the onion, peppercorns, thyme and bay leaf.
2. Bring to a boil, then simmer over low heat until tender, about 1 hour. Season with salt. Drain the beans, discarding the aromatics.
3. In a large skillet, combine the beans with the remaining 1/4 cup of water and cook over moderately high heat, stirring, for 2 minutes.
4. Add the olive oil, season with salt and pepper, sprinkle with the chives and serve.
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