This lima bean recipe with red wine vinaigrette makes a great side dish, though we'd happily eat it as a main course.
- 1 pound dried lima beans (or any other large white bean; about 2 cups)
- 2 celery stalks, cut into 2' pieces
- 1 carrot, peeled, cut into 2' pieces
- 1 small onion, cut into large wedges with some root end attached
- 1 1/2 tablespoons red wine vinegar
- Kosher salt, freshly ground pepper
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons chopped fresh mint
- 1 tablespoon minced fresh chives
Place beans in a large pot. Pour in water to cover by 4". Let soak overnight at room temperature.
Drain beans; rinse and return to pot. Pour in water to cover beans by 2". Add celery, carrot, and onion. Bring to a boil. Reduce heat to low; simmer gently until beans are tender, about 1 hour (keep at a gentle simmer or beans will get mushy and split). Discard vegetables; drain beans. Let cool.
Whisk oil and vinegar in a small bowl; season with salt and pepper. DO AHEAD: Beans and vinaigrette can be made 2 hours ahead. Let stand at room temperature.
Transfer beans to a large bowl. Add herbs and drizzle with vinaigrette; toss to coat. Season to taste with salt and pepper.