Name: Lima Beans with Olives and Peppers
Yield: Makes 4 servings as a main course, 6 servings as a side dish
Ingredients: 1¼ cups dried lima beans, soaked 6 hours or overnight; 12 Greek olives, pits removed, cut into large pieces; 2 yellow bell peppers, or 1 red and 1 yellow pepper, roasted and cut into squares; salt; several thyme branches or a pinch of dried; 2 tablespoons chopped dill or 2 teaspoons dried; 1 celery stalk, chopped into ¼-inch squares; 2 carrots, peeled, quartered lengthwise, and chopped; 1 onion, finely diced; several celery leaves, chopped; 5 tablespoons chopped parsley; 2 tablespoons virgin olive oil; 2 garlic cloves, sliced; extra-virgin olive oil, to finish the dish; 1 bay leaf

Preparation info

Makes
4
servings as a main course

Difficulty
Medium

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

Several notions garnered from Greek cookbooks are combined in this recipe. Although this type of dish is usually served as an accompaniment to meat dishes, it is substantial and flavorful enough to stand on its own as a light one-dish meal.

Dried limas are called for here, but you could use about 3 cups of fresh or frozen beans. If this is to be a main dish, ladle it into soup plates with some of the sauce. Or serve it chilled, as a salad, with a wedge of lemon.