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
    You might also like
    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.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.