Giant Lima Beans Salad

Updated at: Wed, 16 Aug 2023 19:46:09 GMT

Step 1

Rinse dry beans. Place them in the slow cooker and add cold water. If you add salt to the cooking water, do it now, to taste.

Step 2

Cover with a lid and cook on low for 6 hours. Taste one bean to check its doneness. If they are ready, strain the cooking water. Keep both in covered containers, refrigerated, for up to 4 days. If the beans are not soft enough, turn the slow cooker off, but return the lid, cover, and let them gently continue cooking using the excess heat of the slow cooker. Check them in 2 hours.

Step 3

Combine cooked beans with marinated vegetables (artichokes, assorted olives, marinated mild cherry peppers, grilled bell peppers, caramelized perl onions, etc.) to serve it as a salad. It is wonderful addition to many cheese and deli meats plates.

Step 4

Rinse 1 lb dry beans. Place them in the insert of Instant Pot and add cold water to the mark 7 cups. If you add salt to the cooking water, do it now, to taste.

Step 5

Secure the lid and position the steam release handle to be sealed for pressure cooking. Select the "Manual" function and press "Adjust" to select 25 minutes to cook. Let the pressure be naturally released.

Step 6

Remove the insert pot and let cool at room temperature, then refrigerate for a few hours to let starches set. Strain and season or marinate the beans. Refrigerate until ready to serve.

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