Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lima Beans | 1/2 cup (85g) cooked | 108 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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.