Creamy Giant Limas with Sun-Dried Tomatoes

Name: Creamy Giant Limas with Sun-Dried Tomatoes
Ingredients: Salt and freshly ground black pepper; ¼ cup (60 ml) olive oil (drained from sun-dried tomatoes if there’s extra in the jar); ⅓ cup (35 g) oil-packed sundried tomatoes, coarsely chopped; 1 large sprig fresh rosemary; 1 pound (455 g) dried large lima beans; Lemon wedges; Paprika and/or ground sumac; 1 small sweet onion, very thinly sliced

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

This dish is inspired by one I tested for Julia Sherman for her book Salad for President. The creamy, falling-apart lima beans suspended in emulsified broth and fruity olive oil with tart dried tomatoes are revelatory. If you have ground sumac on hand, definitely sprinkle some over the whole dish for another layer of contrasting tartness.