Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Dried baby lima beans - rinsed, and soaked overnight

  2. 8 cups 1896ml Water

  3. 2 Ancho chiles - roasted, chopped

  4. 1 tablespoon 15ml Grated fresh ginger

  5. 3/4 lb 340g / 11oz Kalamata olives - stoned

  6. 1/2 cup 118ml Water - or as needed

  7. 2 tablespoons 30ml Olive oil

  8. 2 tablespoons 30ml Garlic cloves - minced (large)

  9. 10 tablespoons 150ml Scallions - white part only, (large) julienne, and soaked in ice water

  10. 3 Celery ribs - strings removed, julienne, and soaked in ice water

  11. 1/2 teaspoon 2 1/2ml Salt

  12. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  13. 1/2 Lemon - juice of

Instructions Jump to Ingredients ↑

  1. Drain the beans in a colander and combine them in a large saucepan with the 8 cups of water.

  2. Bring up to the boil, then reduce the heat so that the water is simmering.

  3. Cook the beans, covered, for 35 to 40 minutes, or until just tender. Drain and set aside.

  4. In a bowl, combine the roasted chiles and the ginger with 3/4 cup of hot water and let soak for 15 minutes.

  5. Transfer the chiles and ginger with their water to a blender and blend until smooth. Set the mixture aside. Again in the blender, combine the pitted olives with about 1/2 cup of water, or just enough to make them move through the blades, and blend until completely smooth. Set this mixture aside.

  6. In a large heavy casserole, heat the olive oil over medium heat.

  7. Stir in the garlic, then immediately add the chile-ginger mixture.

  8. Cook for 10 minutes, stirring occasionally, until most of the liquid has evaporated. Add the pureed olive mixture, reduce the heat to low, and cook for 5 minutes, stirring occasionally. Add the beans and continue cooking for 15 to 20 minutes, stirring gently every few minutes.

  9. Remove from the heat, and let cool to room temperature.

  10. When the beans are cool, drain the spring onion and celery julienne and, in a small bowl, toss them with salt, pepper, and lemon juice.

  11. Serve the beans garnished with the crisp julienne.


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