by gluttonforlife
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gluttonforlife's Notes:
Expand2 cups dried lima beans Ask a question about this ingredient
1 smoked ham hock (or meaty ham end, roughly chopped, about 1 cup) Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
2 shallots, diced Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
12 black peppercorns Ask a question about this ingredient
7 juniper berries Ask a question about this ingredient
Soak lima beans overnight in cold water to cover. Or cover with boiling water and soak for 4 hours minimum.
Ask a question about this stepDrain beans and discard soaking liquid.
Ask a question about this stepIn a Dutch oven or soup pot, heat olive oil and sautee shallots and garlic until lightly browned. Add remaining ingredients and stir to coat.
Ask a question about this stepPour in stock and bring briefly to a boil, then reduce to a simmer and cook, partially covered, until beans are soft, about 1 hour. (Time may vary depending on your beans.) If you prefer your beans soupier, add more stock as it begins to be absorbed.
Ask a question about this stepIf you used a ham hock, remove it from the pot and slip the meat off the bone. Discard the bone and fat, chop remaining meat into 1/2" pieces and return to the pot.
Ask a question about this stepServe beans with a couple of spoonfuls of parsley-rosemary pistou swirled through. (recipe below)
Ask a question about this step1 cup flat leaf parsley, densely packed Ask a question about this ingredient
1 tablespoon fresh rosemary, de-stemmed Ask a question about this ingredient
1 tablespoon pine nuts, toasted Ask a question about this ingredient
1 clove garlic Ask a question about this ingredient
1/2 teaspoon sea salt Ask a question about this ingredient
1/2 teaspoon lemon zest Ask a question about this ingredient
2/3 cups olive oil Ask a question about this ingredient
2 tablespoons finely grated Parmigiano-Reggiano Ask a question about this ingredient
Pulse the parsley, rosemary, pinenuts, garlic, salt, zest and oil in a blender or food processor. Leave it a little chunky.
Ask a question about this stepStir in the cheese. Pistou should have the consistency of a loose pesto. Can be stored in the fridge for several days.
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Kari is the manager of Whisk, a kitchenware store in Brooklyn.
