Sunday, July 17, 2011

White Bean Vinaigrette

This is one of our favorite summertime meals from Annemarie Colbin's "The Book of Whole Meals."

2 cups dry baby lima beans
8 cups water
1 small onion
1 small carrot
2 parsley sprigs
1 tsp sea salt
2 Tbl chives
1/2 red bell pepper
1 handful parsley
2 whole scallions

Place the beans and water in a 3-quart pot; bring to a boil, reduce heat, and simmer for 2 minutes. Turn off heat, cover, and soak for 2 hours.

Add the whole carrot and onion and the parsley sprigs to the beans; simmer for 1 hour. Add salt 10 minutes before removing beans from heat. Discard the carrot, onion and parsley sprigs; drain the beans and cool to room temperature.

Chop the chives, red pepper, parsley, and scallions. In a 1-quart bowl, combine 3 cups cooked beans, chives, red pepper, parsley and scallions. Toss with Vinaigrette Dressing, and marinate for at least 15 minutes.


1 tsp umeboshi plum paste
4 Tbl brown rice vinegar
2 Tbl olive oil

Combine the ingredients, mixing well with a fork.

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