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Ensalada de Pallares (Peruvian Lima Bean Salad)
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Peru
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4613360
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 lb (500 g) pallares (large dried lima beans)
- Water
- Salt
- 1 cup olive oil
- 2–3 teaspoons white vinegar
- 1 spoonful Dijon mustard
- Pepper
- 1 red onion, finely diced
- 2 tomatoes, seeded and diced
- A few sprigs of parsley
Directions
- Soak pallares overnight or at least 6 hours. Change water 2–3 times.
- Boil the beans without salt in enough water to cover them. Use high heat until water reaches boiling point. Skim and reduce your fire. Simmer for about 1 hour. No exact timing is possible, since cooking time depends on the dryness of the beans.
- When the beans are plump and tender, take them off the heat and drain. You might reserve the boiling liquid to process leftovers into a soup.
- Season the beans lightly with salt (kosher works great) and, while the beans cool down, prepare your vinaigrette.
- Mix olive oil, vinegar, mustard, salt and pepper to taste, red onion, and tomatoes.
- Once the beans are at room temperature, check the seasoning of the vinaigrette. It should taste a bit stronger than expected.
- Carefully mix the vinaigrette with the beans, then mix in the parsley.
- Garnish the top with more parsley, and serve.
