I cooked a big pot of giant Peruvian lima beans last week and threw them into various meals for the next few days. This was my favorite combination–I ate it for lunch two days in a row! I found the beans in the bulk section at Whole foods–around $4 for 2 cups of dried beans, which yields a lot of cooked beans.
A quick word on beans: they are supportive of the stomach, spleen, and kidneys, they help lower blood pressure and blood cholesterol, and (thanks to lots of fiber) they prevent constipation. (From Rebecca Wood, The New Whole Foods Encyclopedia)
This recipe is a salad take on this delicious recipe by Heidi: http://www.101cookbooks.com/archives/panfried-corona-beans-kale-recipe.html
Pan Fried Bean Salad
- I/2 cup cooked giant beans
- olive oil or butter for cooking
- handful of greens (I used arugula, baby swiss chard, spinach & tat soi)
- lemon juice & olive oil to taste
- 1/4 cup nuts (I used pistachios)
- parmesan for serving
Heat the oil/butter in a skillet over medium heat (not much–maybe a tablespoon). When hot, add beans in a single layer–salt & pepper the beans. After a couple of minutes check them–they should be browning on the bottom; flip them over and give them a couple minutes more until both sides are browned. Remove from heat–slide into a bowl filled with your greens/nuts and sprinkle with cheese. Toss with a glug of olive oil and a few squeezes of lemon juice–taste and adjust to your liking. Enjoy!