Lima Beans In Olive Sauce

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Lima Beans In Olive Sauce

 

1 1/2 pounds dried baby lima beans, rinsed, soaked overnight

8 cups water

2 ancho chiles, roasted, chopped

1 tablespoon grated fresh ginger

3/4 pound kalamata olives, stoned

1/2 cup water or as needed

2 tablespoons olive oil

2 large garlic cloves, minced

10 large scallions, white part only, julienne, soaked in ice water

3 celery ribs, strings removed, julienne, soaked in ice water

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 lemon, juice of

 

Drain the beans in a colander and combine them in a large saucepan with the 8

cups of water.

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

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

set aside.

In a bowl, combine the roasted chiles and the ginger with 3/4 cup of hot water

and let soak for 15 minutes.

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.

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

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

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.

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

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.

Serve the beans garnished with the crisp julienne.

 

 

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