Description
You can customize this Bean Salad to your liking!
Ingredients
Scale
For the beans:
- 1 lb dried large lima beans
- ½ lb dried cranberry beans
- 3 qt chicken stock (or vegetarian stock, if you wish)
- 1 tbsp kosher salt, or more to taste
- 1 tbsp freshly ground black pepper
- 1½ tsp garlic powder
- 2 or 3 dried bay leaves
- 1 tsp dried parsley or 2 tsp minced fresh parsley
- 1 Parmesan rind, preferably several inches in size
To serve:
- Pickled red onions
- Cilantro sprigs or leaves
- Grated Parmesan
- High-quality olive oil
Instructions
- Soak the beans overnight or for at least a few hours, if possible, in a very large heavy saucepan or Dutch oven. It will speed up the later cooking of the beans. Drain the beans.
- Return the beans to the saucepan or Dutch oven. Add the stock, salt, pepper, garlic powder, dried parsley, bay leaves, and Parmesan rind. Bring just to a simmer, then reduce heat to medium-low and cook uncovered until very tender, about 4-4½ hours. Add hot water to the beans if the level of the liquid gets less than about 1 inch over the beans. Discard bay leaves and Parmesan rind. Season with more salt or pepper, if needed. The beans can be served warm, but for a summer dish, Sam recommends chilling them.
- Serve in bowls, with a bit of the broth, if you wish, chilled or hot. Top with pickled onions, cilantro, and a fine grating of Parmesan. Drizzle with olive oil just before serving.