Lima Beans with Olives and Peppers

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

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.

Ingredients

Main course
Gluten-free
Vegan

Ingredients

Method