Warm bean salad
I found this recipe in a cookbook called "Vegetable Kingdom" when we were living in Portland during the pandemic. The smoky roasted bell peppers provide a bright contrast to the buttery flavor of the big lima beans.
Soak the beans in water and 3 tablespoons of kosher salt and/or a kombu leaf overnight (or if you are using a pressure cooker you can leave this step out).
Drain the beans, put them in a large saucepan, add water and bring to a boil over high heat.
Decrease heat and add bay leaf, 1/2 of the onion, 3 garlic gloves and the dried chili.
Simmer for 1 1/2 hours until beans are tender. (If you are using a pressure cooker, boil for 20 min.)
Once the beans are tender, remove the bay leaf, garlic, onion and chili and set the beans aside.
While the beans are boiling, roast the bell peppers.
Spread out the sliced bell peppers on a large tray, drizzle with olive oil and place the tray in the middle of the oven. Broil for 30 - 40 minutes, occasionally turning them until the skins are blistered all over.
Once they are properly charred, toss them in a heat proof container and let them rest for 15 minutes, until they have cooled off and softened.
In a large saucepan, warm the olive oil over medium-high heat until shimmering.
Add the diced onion, and cook for 5 min, stir occasionally until soft.
Add minced garlic and cook for 2 more minutes.
Add the cooked beans and roasted bell peppers, gently stirring to combine all the ingredients.
Aggressively season with white pepper.
Add the arugula with 2 tablespoons of water and cover the pan for 3 minutes until the arugula is wilted.
Drizzle with some chili oil and fresh lemon juice. Sprinkle with salt to taste and serve with a slice of bread.