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+ servings

Giant Lima and Christmas Beans

Course Appetizer, Salad, Side Dish
Cuisine Italian
Keyword legume, lycooking, lyukum cooking lab, recipe, salad
Prep Time 5 minutes
Cook Time 6 hours
Total Time 12 hours 5 minutes
Servings 6 portions

Ingredients

  • 1 cup Lima beans dry
  • 4 cups water cold
  • 1 tbsp balsamic vunegar fig
  • 1 tbsp olive oil extra virgin
  • 1 cup assorted vegetables grilled and pickled

Instructions

  • Rinse dry beans. Place them in the slow cooker and add cold water. If you add salt to the cooking water, do it now, to taste.
  • Cover with a lid and cook on low for 6 hours. Taste one bean to check its doneness. If they are cooked to your taste, strain the cooking water. Keep both in covered containers, refrigerated, for up to 4 days. If the beans are not soft enough to your taste, turn the slow cooker off, but return the lid back and let them to gently continue cooking using the left over heat of the slow cooker. Check them in 2 hours.
  • Combine cooked beans with marinated vegetables (artichokes, assorted olives, marinated mild cherry peppers, grilled bell peppers, caramelized perl onions, etc.) to serve it as a salad. It is wonderful addition to many cheese and deli meats plates.

instructions for Instant Pot

  • Rinse 1 lb dry beans. Place them in the insert of Instant Pot and add cold water to the mark 7 cups. If you add salt to the cooking water, do it now, to taste.
  • Secure the lid and position the steam release handle to be sealed for pressure cooking. Select Manual key function and press Adjust button to choose 25 minutes for time cooking. Let the pressure be naturally released.
  • Remove the insert pot and let cool at room temperature, then refrigerate for a few hours to let starches completely set. Strain and season or marinate the bean and keep refrigerated until ready to serve.

Notes

Cabbage and Beans Soup
Cabbage and Beans Soup
From this basic recipe, you can go many ways with different beans and dressings.
My inspiration for a very simple, easy, and quick cabbage and beans soup came from my Russian-speaking friend, who lives in Italy and writes with passion about regional Italian food. I was charmed by her recipes of soups served in a Savoy cabbage leaf. For my version, I used beans cooking water, sautéed leeks and cabbage, and cooked beans and green peas.
Simply add 2 tbsp of your favorite pesto to hot beans and serve.