Warm Carrot and Baby Lima Bean Salad

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.



Filed under Cooking, csa

3 responses to “Warm Carrot and Baby Lima Bean Salad

  1. brad

    That looks really good. We’ll have to try that one.

  2. JSK

    you are so domestic!!! where does that come from?? will try this recipe!
    great blog! bit emo

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