Bring a staple of the barbecue table to the picnic blanket by tossing these deliciously creamy beans with a lemon vinaigrette and fresh herbs from the garden.
Makes 6 servings
1 pound dried lima beans/butter beans (see note)
½ tablespoon kosher salt
1/3 cup neutral oil such as canola
1/3 cup lemon juice
¼ cup chopped parsley
1 tablespoon thyme leaves
¼ teaspoon sea salt
¼ teaspoon ground black pepper
Good quality extra-virgin olive oil
Flaked sea salt
Place beans in a large pot with kosher salt and enough water to cover by 2 inches. Bring to a boil over high heat, then reduce heat and simmer over low. Simmer for 1 to 1½ hours, until beans are tender, then drain. In a large bowl, whisk to combine canola oil, lemon juice, parsley, thyme, sea salt and pepper. Add beans and toss to coat. Can be served immediately or refrigerated overnight. Serve warm or at room temperature.
Just before serving, drizzle a good amount of olive oil (a little less, if you used fresh beans) over the beans and add a pinch of flaked sea salt.
Note: You can substitute fresh baby lima beans, if you like. This cuts the cooking time to about 30 minutes.