12 Servings
1 lb baby lima beans, dried
6 c water
1 bay leaf
3/4 t leaf thyme, crumbled
3/4 t red pepper flakes
1/2 c olive oil
1 t lemon rind, grated
1/2 c lemon juice, fresh
2 garlic cloves
1/2 c dill, fresh
1/2 c parsley leaves
1 1/2 t salt
2 eggs, hard-cooked
1 c black olives, chopped
3 green onion, sliced
1. Soak beans overnight, or quick-soak according to package
directions. Drain. Combine beans, water, bay leaf, thyme and pepper
flakes in Dutch oven. Simmer, covered, 45-60 minutes or just until
the beans are tender; do not overcook. Drain; rinse the beans under
cold running water. (Can be prepared up to this point 2 days ahead
and refrigerated.) 2. Combine oil, lemon rind and juice, garlic,
dill, parsley and salt in blender or food processor. Whirl just until
smooth. Toss with beans. Scrape into shallow serving dish; cover and
refrigerate at least 4 hours or up to a day. 3. Separate hard-cooked
egg yolks and whites, and press through sieve. Garnish top of beans
with chopped olives, green onions and sieved eggs. Serve cold.
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