White bean salad
Yield: 12 servings
Ingredients:
- 1 lb Baby lima beans dried 2 Garlic cloves
- 6 c Water 1/2 c Dill fresh
- 1 Bay leaf 1/2 c Parsley leaves
- 3/4 ts Leaf thyme crumbled 1 1/2 ts Salt
- 3/4 ts Red pepper flakes 2 Eggs hard-cooked
- 1/2 c Olive oil 1 c Black olives chopped
- 1 ts Lemon rind grated 3 Green onion sliced
- 1/2 c Lemon juice
Instructions:
fresh 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.
