I made this to go with my glazed pork shoulder. It was an excellent counterpoint to the rich, sweet, fatty slow-cooked pork. The mint was a MUST. This made me resolve to use mint in savory preparations more often.
1 package dry large lima beans or giante beans, cooked and cooled
1 bunch mint, chopped
1 bunch parsley, chopped
1 small package / bunch basil, chopped
1 red onion, chopped or slivered
juice of 3 lemons
3 TB olive oil
Pinch salt and pepper
What to do:
1. Cook the beans. You could soak them overnight, or boil, let cool, then simmer until done. I chose the second option--I boiled them, then let the water cool all the way, then simmered them for about 20 minutes, then ran them under cold water to cool them off.
You want to beans cooked, but not mushy. I always use dried Lima / gigante beans. Whereas canned garbanzos taste great, canned lima beans have an unpleasant cafeteria-food taste.
|Beans nice and fat after a simmer.|
2. From there it's really easy. Chop all the herbs together and toss them over the beans. Slice up the red onion and put that in too. Juice the lemon over the salad, drizzle the oil on, add a pinch of salt and pepper, and toss everything together. Taste to see if it needs more salt or more lemon juice.
|Parsley, basil, mint, onion and lemons|