Lima Beans with Red Wine Vinaigrette

By á-47

Ingredients

• 1 lb. dried lima beans
• 2 celery stalks, cut into 2" pieces
• 1 carrot, peeled, cut into 2" pieces
• 1 small onion, cut into large wedges with some root end attached
• 1/4 cup olive oil
• 1 1/2 Tbsp. red wine vinegar
• salt and pepper
• 1/4 cup chopped flat-leaf parsley
• 2 Tbsp. chopped fresh mint
• 1 Tbsp. minced fresh chives

Preparation

Step 1

Place beans in a large pot. Pour in water to cover by 4". Let soak overnight at room temperature.

Drain beans; rinse and return to pot. Pour in water to cover beans by 2". Add celery, carrot, and onion. Bring to a boil. Reduce heat to low; simmer gently until beans are tender, about 1 hours (keep at a gentle simmer or beans will get mushy and split). Discard vegetables; drain beans. Let cool.

Whisk oil and vinegar in a small bowl; season with salt and pepper.
Transfer beans to a large bowl. Add herbs and drizzle with vinaigrette; toss to coat. Season to taste with salt and pepper.

Do ahead: beans and vinaigrette can be made 2 hour ahead. Let stand at room temperature.