I love using dried beans for cooking. It takes a little more forethought and time, but really not much more work than opening a can. Once dried beans are soaked, it’ll make about 3 times the amount. So if a recipe calls for 1 cup of beans, soak 1/3 cup dried beans. You can soak beans overnight, but they really don’t need much more than 6-8 hours. You can start the soaking in the morning if you’re having them for dinner.
For this recipe, I used baby lima beans (Brad and Danica, hope you’re not too jealous) and CSA carrots we got last week.Instructions for cooking baby lima beans
1. Soak lima beans for 6-8 hours or overnight. 2. Drain the beans and place in a large pot and fill with water to cover the beans by 2-3 inches (too much is better than too little). Bring to a boil then simmer for 60-90 minutes. Make sure to taste the beans from time to time to check for doneness. Drain the beans.
Here’s a link to the salad recipe at 101 Cookbooks.