My F&W
quick save (...)

Giant Lima Beans with Chives

  • SERVINGS: 8
  • VEGETARIAN
  1. 3/4 pound dried giant or large lima beans, soaked overnight
  2. 3 quarts plus 1/4 cup water
  3. 1 small onion, studded with 3 whole cloves
  4. 5 whole black peppercorns
  5. 1 thyme sprig
  6. 1 bay leaf
  7. Salt
  8. 2 tablespoons extra-virgin olive oil
  9. Freshly ground pepper
  10. 2 tablespoons minced chives
  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.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.