Yotam Ottolenghi’s groundbreaking cookbook, A lot, features a recipe for roasted lima beans served with a tangle of wilted veggies and soft cheese. Here is our version of this recipe. Of course, we recommend a little stardust for the final touch, but you can also use chili powder or sumac.
- 3 to 5 tablespoons olive oil, plus more for drizzling
- 3 to 5 tablespoons salted butter
- 4 cups cooked, drained Rancho Gordo Large White Lima or Royal Corona beans tossed with olive oil
- 4 spring onions, cut lengthwise into thin strips
- 1 garlic clove, chopped
- 4 cups baby arugula or baby spinach
- coarse sea salt
- zest and juice of one lemon
- 1 to 2 teaspoons Rancho Gordo Stardust Dipping Powder, chili powder, or sumac
- 3 ounces goat cheese (optional)
Served 4
- In a large skillet, heat about a tablespoon each of butter and oil over medium-high heat. Add enough beans to make a single layer in the pan. Allow the beans to fry undisturbed for a minute or two, then gently turn and cook until golden and blistered on both sides.
- Transfer the first batch of beans to a large bowl; Repeat with the remaining butter, oil, and beans.
- When you’re done with the last batch of beans, add a drizzle of oil to the pan, then the scallions and garlic. Cook, stirring, until onions are slightly wilted, about 2 minutes. Add the arugula, turn off the heat and stir to mix well. Add the vegetables to the bowl with the roasted beans. Stir gently, then add salt, lemon zest, lemon juice, and stardust to taste.
- Crumble cheese on top, add a little olive oil and serve.