Yotam Ottolenghi’s seminal cookbook, Plenty, includes a recipe for fried lima beans served with a tangle of wilted greens and soft cheese. Here is our take on that recipe. Of course, we recommend a little Stardust as the finishing touch, but you could also use chile powder or sumac.
- 3 to 5 tablespoons olive oil, plus more for drizzling
- 3 to 5 tablespoons salted butter
- 4 cups cooked, drained Rancho Gordo Large White Lima or Royal Corona beans, tossed with olive oil
- 4 green onions, sliced lengthwise into thin ribbons
- 1 garlic clove, minced
- 4 cups baby arugula or baby spinach
- Coarse sea salt
- Zest and juice of one lemon
- 1 to 2 teaspoons Rancho Gordo Stardust Dipping Powder, chile powder, or sumac
- 3 ounces goat cheese (optional)
- In a large skillet, warm about a tablespoon each of butter and oil over medium-high heat. Add enough beans to make a single layer in the pan. Let the beans fry, undisturbed, for a minute or two, then gently ﬂip them and cook until golden and blistered on both sides.
- Transfer the first batch of beans to a large bowl; repeat with the remaining butter, oil, and beans.
- When you are done with the last batch of beans, add a splash of oil to the pan and then the green onions and garlic. Cook, stirring, until the onions are slightly wilted, about 2 minutes. Add the arugula, turn off the heat, and stir to mix well. Transfer the greens to the bowl of fried beans. Stir gently, then add salt, lemon zest, lemon juice, and Stardust to taste.
- Crumble cheese over the top, if desired, add a drizzle of olive oil, and serve.