795 minutes
A vibrant and flavorful salad combining the creamy texture of lima beans with the smoky sweetness of roasted bell peppers, all brought together by the heat and flavor of Pili Pili Oil.
Dried Large White Lima Beans
0 lb
tablespoons
Bay Leaf
each
Large Yellow Onion, half diced, half intact
each
Garlic Clove, 3 halved, 2 minced
each
Dried Red Chile
each
teaspoons
Large Red Bell Peppers
each
Large Yellow Bell Peppers
each
tablespoons
Pili Pili Oil
tablespoons
to taste
Baby Arugula, about 12 loosely packed cups
0 oz
Lemon, halved for garnish
each
Flaky Sea Salt
to taste
1. Soak and Cook Lima Beans
Soak the lima beans overnight in water with 3 tablespoons of kosher salt. The next day, drain the soaked beans and place them in a large saucepan. Cover the beans with fresh water and bring to a boil, skimming off any foam that rises to the surface. Reduce the heat and add the bay leaf, the intact half of the yellow onion, the halved garlic cloves, and the dried red chile. Partially cover the pot and let it simmer for about 1 to 1½ hours, stirring occasionally and adding water as needed. In the final 10 minutes, add 1 teaspoon of salt. When the beans are tender, drain them and discard the bay leaf, onion, garlic, and chile. Set the beans aside.
2. Roast Bell Peppers
While the beans are cooking, roast the bell peppers. Place the red, yellow, and orange bell peppers directly over a gas flame or under a broiler, turning occasionally until the skins are blackened and blistered all over. Once roasted, place the peppers in a bowl and cover with plastic wrap to steam for about 10 minutes. Peel, seed, and thinly slice the peppers.
3. Sauté Onions and Garlic
In a large saucepan, warm the extra-virgin olive oil over medium-high heat. Add the diced half of the yellow onion and cook until it starts to soften and brown, about 5 to 7 minutes. Then, add the minced garlic and the remaining ½ teaspoon of salt, cooking for another 2 to 3 minutes until the garlic is fragrant.
4. Combine Beans and Peppers
Add the cooked lima beans, the roasted bell peppers, and 2 tablespoons of Pili Pili Oil to the pan. Increase the heat slightly and stir gently to combine, ensuring the beans and peppers are well-coated with the oil. Turn off the heat and season with freshly ground white pepper and additional salt to taste. Divide the mixture among four plates.
5. Wilt Arugula
In the same pan, add the baby arugula and 2 tablespoons of water. Cover and cook over low heat until the arugula is just wilted, about 2 to 3 minutes. Arrange the wilted arugula on top of the lima bean and pepper mixture on each plate.
6. Finish and Serve
Drizzle with a bit more Pili Pili Oil, squeeze lemon over each serving, and finish with a sprinkle of flaky sea salt.
Swap out lima beans for chickpeas and roast the bell peppers in the oven for a smoky flavor. Add roasted garlic and a sprinkle of smoked paprika for depth.
Replace lima beans with butter beans and bell peppers with marinated artichoke hearts and sun-dried tomatoes. Dress with a basil pesto instead of pili pili sauce.
Use black beans instead of lima beans and add sweet corn to the trio of bell peppers. Spice it up with chipotle in adobo sauce and lime juice for a Mexican-inspired twist.
Substitute lima beans with edamame and dress the salad with a mixture of soy sauce, sesame oil, rice vinegar, and a touch of honey. Add sliced green onions and a sprinkle of sesame seeds.
Swap out lima beans for butter beans, edamame, or cannellini beans. Each bean has a unique texture and flavor profile that will slightly alter the dish while maintaining the concept of a bean salad.
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