Warm bean salad

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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.


  • 1 kombu leaf
  • 1 bay leaf
  • 1 large yellow onion, 1/2 and the other 1/2 diced
  • 5 garlic cloves, minced
  • 1 dried red chili
  • 6 large bell peppers (red, yellow and orange)
  • 3 tablespoons of extra-virgin olive oil
  • freshly ground white pepper
  • a bunch of arugula
  • 1 lemon, halved, for garnish
  • flaky sea salt for finishing


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).

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add the cooked beans and roasted bell peppers, gently stirring to combine all the ingredients.

Aggressively season with white pepper.

Step 5

Add the arugula with 2 tablespoons of water and cover the pan for 3 minutes until the arugula is wilted.

Step 6

Drizzle with some chili oil and fresh lemon juice. Sprinkle with salt to taste and serve with a slice of bread.

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