Lima Beans In Olive Sauce

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Lima Beans In Olive Sauce

 

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

8 cups water

2 ancho chili's, 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, and soaked in ice water

3 celery ribs. strings removed, julienne, and 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 chili's and the ginger with

3/4 cup of hot water and let soak for 15 minutes. Transfer the chili's 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

chili-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. Serves 6.