Lima Beans Greco
1 bag dried lima beans-soak overnight in cold water, rinse and drain when time to cook. Boil in water until soft. Drain. Remove any loose skins that have separated.
olive oil
red wine vinegar
fresh lemon juice-at least 1 lemon
oregano, basil, parsley (fresh if you have them in the garden-yum!)
hot chili peppers (if you like hot!)
cayenne
salt, pepper
garlic-as much as you like and we like it
add what you have, and here are some we've liked:
onion-chopped fine
celery-chopped fine
carrot-julienne slices
mushrooms-sliced
parmesan cheese or other dry cheese, grated
sesame seeds, sunflower seeds or even chopped walnuts (whatever you have works!)
Toss it all together and let it steep overnight for great second day flavor.
This holds for days, and gets better and better.
You can: eat it on a salad, put it in lettuce rolls, stuff a tortilla. You can have it as a side dish or all alone. This doesn't last long in our house!
This is a taste and test recipe, so allow yourself to play with the spices and go for color and splash!
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