Ingredients
2
cups dried large lima beans, picked over, soaked in enough cold water to cover them by 2 inches overnight, and drained
1
large garlic clove, minced
1/2
cup extra-virgin olive oil
1/2
cup minced red bell pepper
1/2
cup minced fresh flat-leafed parsley leaves
pita loaves, cut into wedges, as an accompaniment
Directions
1.
In a large heavy saucepan combine the soaked beans with enough cold water to cover them by 1 inch and simmer them, uncovered, for
2.
15 minutes, or until they are tender but not falling apart. While the beans are cooking, in a heavy skillet cook the onion, the carrots, and the garlic in
3.
2 tablespoons of the oil over moderately low heat, stirring, until the carrots are softened and stir in the bell pepper. Reserve 1/2 cup of the cooking liquid, drain the beans, and in a bowl combine them with the vegetable mixture, the reserved cooking liquid, the remaining
4.
6 tablespoons oil, the parsley, the lemon juice, and salt and pepper to taste. Let the salad stand, covered and chilled, for 3 hours to allow the flavors to develop. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad at room temperature with the pita wedges.
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