Photography by Angie Norwood Browne
Gigantes and Baby Sorrel Salad
1/2 pound dried Gigantes or lima beans
1/4 cup extra-virgin olive oil
1 lemon, zested and juiced
Salt and freshly ground black pepper
1 Fresno or jalapeno chili, seeded and minced
1/4 cup coarsely chopped fresh dill
2-3 cups baby sorrel leaves
1/2 cup crumbled feta
1. Cover the beans with cold water to cover in a large saucepan. Bring to a boil, cover and remove from the heat. Let stand 1 hour. Drain and add cold water to cover by 2-3 inches. Bring to a boil, reduce the heat to a simmer and cook until beans are tender, 45 minutes to 1 1/2 hours. Drain and transfer to a bowl.
2. Add the remaining ingredients and toss. Serve warm or at room temperature.
Food Styling and Recipe by Jean Galton