Ingredients
- lima beans, 500 g; pallares; large dried beans1 lb
- water
- salt
- olive oil1 cup
- white vinegar2–3 tsp
- dijon mustard1 spoonful
- pepper
- red onions, finely diced1
- tomato, seeded and diced2
- parsley, a few sprigs
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Soak pallares overnight or at least 6 hours. Change water 2–3 times.
Boil the beans without salt in enough water to cover them. Use high heat until water reaches boiling point. Skim and reduce your fire. Simmer for about 1 hour. No exact timing is possible, since cooking time depends on the dryness of the beans.
When the beans are plump and tender, take them off the heat and drain. You might reserve the boiling liquid to process leftovers into a soup.
Season the beans lightly with salt (kosher works great) and, while the beans cool down, prepare your vinaigrette.
Mix olive oil, vinegar, mustard, salt and pepper to taste, red onion, and tomatoes.
Once the beans are at room temperature, check the seasoning of the vinaigrette. It should taste a bit stronger than expected.
Carefully mix the vinaigrette with the beans, then mix in the parsley.
Garnish the top with more parsley, and serve.
