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Giant Lima Beans with Chives

  • Servings: 8

slideshow More Delicious Side Dishes

KEY: Fall, Summer, Dinner Party, Easter, New Year's Eve, Thanksgiving, Beans, Grains & Legumes, Side Dishes, Vegetarian

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Ingredients

  • 3/4 pound dried giant or large lima beans, soaked overnight
  • 3 quarts plus 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
  • Freshly ground pepper
  • 2 tablespoons minced chives

How to make this recipe

  1. Drain the beans and put them in a saucepan. Add the 3 quarts of water and the onion, peppercorns, thyme and bay leaf. Bring to a boil, then simmer over low heat until tender, about 1 hour. Season with salt. Drain the beans, discarding the aromatics.
  2. 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. Add the olive oil, season with salt and pepper, sprinkle with the chives and serve.
Contributed By Published November 1998

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