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Recipes
September 2012

Lima Beans with Red Wine Vinaigrette

By Marc VetriPhotography by Christina Holmes

1.8

(11)

Image may contain Plant Vegetable Food and Bean

This lima bean recipe with red wine vinaigrette makes a great side dish, though we'd happily eat it as a main course.

Recipe information

  • Total Time

    9 hours

  • Yield

    6 to 8 Servings

Ingredients

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

Need to make a substitution?

Preparation

  1. Step 1

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

    Step 2

    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. Let cool.

    Step 3

    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.

    Step 4

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

Nutrition Per Serving

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
Explore Bon AppétitLima BeanWhite BeanBeanVegetableEasySideNut-FreeGluten-FreeVegetarianVeganDairy-FreeSimmer