Butter bean salad with lime and mint

Delight your taste buds with this fresh butter bean salad infused with zesty lime and refreshing mint. A harmonious blend of flavors awaits!

Ingredients:

• 3 cups dried giant lima beans or gigantes, rinsed and picked over, then soaked for 4 hours and drained
• Kosher salt
• 5 tablespoons extra-virgin olive oil
• 1 medium onion, finely diced
• 1 garlic clove, minced
• One 16-ounce can whole tomatoes—juices reserved, tomatoes coarsely chopped
• 2 tablespoons chopped oregano
• 1 cup coarsely crumbled feta cheese (180g), for sprinkling
• 2 cups coarse fresh bread crumbs
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped oregano
• 2 tablespoons chopped parsley
• 1 small garlic clove, minced
• Kosher salt

Instructions:

1. Place the lima beans in a large saucepan, add water until they are covered by 2 inches, and bring to a boil. Let them cook over low heat for around 2 1/2 hours, stirring occasionally, until they are just tender but still slightly firm. Make sure to add water if needed to maintain the 2-inch covering. Season them with salt and allow them to sit at room temperature for 5 minutes. Drain the beans, saving 1 1/2 cups of the cooking liquid.
2. Heat 3 tablespoons of olive oil in a medium saucepan. Cook the onion and garlic over medium-low heat until they are softened, approximately 8 minutes. Add the tomatoes, oregano, and the reserved cooking liquid from the beans. Simmer the mixture over low heat, stirring occasionally, until the sauce reduces to 1 1/2 cups, which should take about 1 hour. Season the tomato sauce with salt.
3. Combine olive oil, oregano, parsley, and garlic in a small food processor. Pulse the ingredients until they form a coarse puree. Season the oregano pesto with salt.
4. Preheat your oven to 425°F. In a 9-by-13-inch baking dish, mix the cooked lima beans with the tomato sauce and sprinkle feta on top. Bake the dish in the upper part of the oven for approximately 40 minutes, until the beans are bubbling and the cheese turns brown. Take the baking dish out of the oven and let it sit for 10 minutes.
5. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet. Add the bread crumbs and cook over medium-high heat, stirring constantly, until they are toasted, which usually takes about 3 minutes. Season the bread crumbs with salt.
6. Sprinkle the beans with the toasted bread crumbs, add dollops of the oregano pesto on top, and serve.

Summary:

• Calories: 2122 kcal
• Fat: 118 g
• Protein: 71 g
• Carbs: 211 g
• Potassium: 5089 mg
• Magnesium: 625 mg