Serves 8
• 2 cups large dry lima beans
• 1½ qts. water
• salt
• ⅓ cup olive oil
• ¼ cup white wine vinegar
• plenty of fresh-ground black pepper
1. Put the beans in a large pot with the water and 1 teaspoon salt, bring to a boil, then reduce the flame. Simmer the beans gently for about 1 hour, or until they are just tender. Drain them while they are still hot, reserving the liquid.
2. In a skillet, boil the bean liquid vigorously for a few minutes until it is substantially thickened. Measure out ⅔ cup of the thickened liquid into a bowl.
3. Add 1 tablespoon salt plus all of the other ingredients to the warm liquid and whisk until well blended and you have a smooth sauce.
4. Pour the sauce over the beans while they are still warm and mix them up gently with a wooden spoon, being careful not to mash them. Refrigerate for several hours.
5. Before serving, stir the salad again so that all the beans are well coated with the dressing.
