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White bean salad

Yield: 12 Servings

Ingredients:

• 1 lb Baby lima beans dried
• 6 c Water
• 1 Bay leaf
• 3/4 ts Leaf thyme crumbled
• 3/4 ts Red pepper flakes
• 1/2 c Olive oil
• 1 ts Lemon rind grated
• 1/2 c Lemon juice fresh
• 2 Garlic cloves
• 1/2 c Dill fresh
• 1/2 c Parsley leaves
• 1 1/2 ts Salt
• 2 Eggs hard-cooked
• 1 c Black olives chopped
• 3 Green onion

Instructions:

sliced 1. Soak beans overnight or quick-soak according to package directions. Drain. Combine beans water bay leaf thyme and pepper flakes in Dutch oven. Simmer covered 45-60 minutes or just until the beans are tender; do not overcook. Drain; rinse the beans under cold running water. (Can be prepared up to this point 2 days ahead and refrigerated.) 2. Combine oil lemon rind and juice garlic dill parsley and salt in blender or food processor. Whirl just until smooth. Toss with beans. Scrape into shallow serving dish; cover and refrigerate at least 4 hours or up to a day. 3. Separate hard-cooked egg yolks and whites and press through sieve. Garnish top of beans with chopped olives green onions and sieved eggs. Serve cold.

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