Lima Love: Salad with Two Greek Cheeses

by ACP on April 20, 2010

Post image for Lima Love: Salad with Two Greek Cheeses

RESPECT YOUR BEANS. That’s the order of the day. Specifically, you should give the lowly lima bean its due. That’s right, everyone, April 20 is officially “Lima Bean Respect Day.” Lest you doubt my word, there’s even an e-card to prove the day exists (Hallmark’s got nothing on Ecardia, creator of the illustration shown above).

Of course, all this is very tongue-in-cheek. I’ll also date myself when I tell you that it makes me think of Rodney Dangerfield: a broad bean grousing “no respect.” Or maybe the beans should be singing a certain Aretha Franklin tune, you know the one. It’s all a bit absurd. And yet . . .

Maybe there’s something to this. Maybe not enough people appreciate lima beans. For much of my life, I admit, I’ve taken these beans for granted. They’d appear on my family’s table whenever my father got a craving for Southern comfort food. He’d cook them within an inch of their little bean lives (in the way you cook all vegetables in the South: until they’ve lost their structure and are a warm, soft mash), and then he’d slather the beans with butter. They’re good that way, and I’ve always just left it at that. Lima beans have never inspired me to get creative—you neither, I’m willing to bet.

This year, however, I decided to change that. I decided to find something new to do with them, resolved to give them a little love. The odd thing was that as I went to first one grocery and then another, I couldn’t find frozen baby lima beans anywhere. Why not? I began to worry that maybe lima beans are truly falling out of favor, and I tried to imagine what it would be like to never eat another lima bean, ever. A feeling surged that, if it didn’t sound too melodramatic, I’d call panic—grief, even. You know how much you want something when it seems you can’t have it? I have been intensely craving lima beans for a few weeks now. Luckily, they returned to stock, as mysteriously as they’d vanished. I snatched up half a dozen boxes (which equals sixty ounces, a lot of beans).

For some recipes, dried lima beans simply will not do. Fresh are even better than frozen, but those are much harder to find. You can go to the greenmarket, of course, but they don’t usually appear there until August, along with corn. This explains succotash, which I will not mention further.

Here, in honor of Lima Bean Respect Day, I’m presenting a recipe that takes a Mediterranean approach: Lima-Bean Salad with Two Greek Cheeses. In fact, the recipe is an adaptation of a fava bean salad from Hearth Restaurant, a favorite of mine here in NYC. The favas pack a stronger flavor punch, but I think the lima beans hold up quite well, too—that is, if you cook them like a northerner (on the firm side of done).

The cheeses I used, which you can see in the image below, are kefalograviera (the hard yellow cheese to the left) and manouri, which is a softer sheep and goat’s milk cheese. If the idea of Greek cheese puts you off because you don’t know where to find it, you can easily substitute the more easily found Italian cheeses, pecorino and ricotta salata.

greek_cheese_kefalograviera_manouri

To moisten and flavor my salad, I chose to make a classic Greek dressing called latholemono, which is basically two parts olive oil to one part lemon juice, frequently with oregano added for good measure. Latholemono is an indispensable blend in the Greek kitchen. It is used to dress all sorts of greens and fish as well.

latholemono_ingredients

So, here, without further fuss (what could be fussy about a lima bean?) is my Dixie-meets-Hellenic tribute. I hope you decide to make it, or if not, then prepare some limas in another way that suits you. While you’re at it, click here to send Ecardia’s Lima Bean Respect Day e-card to a special someone. They may or may not thank you, but they’re sure to smile—plus, you’ll make a lima bean very happy.

Lima_Bean_Salad

Lima-Bean Salad with Two Greek Cheeses

Adapted from Hearth Restaurant’s Fava-Bean Salad, as appeared in the New York Times (June 2005)

Ingredients:

For the salad:

2 cups baby lima beans (fresh and shelled, or use a 10-ounce package of frozen baby limas)

1 cup diced kefalograviera or kefalotyri (see notes for substitute)

1/2 cup diced manouri (see notes for substitute)

1 scallion, thinly sliced

For the latholemono dressing:

Juice of 1 lemon (approximately 2 Tablespoons)

4 Tablespoons extra-virgin olive oil

1/2 teaspoon dried oregano

1/4 teaspoon dried dill weed

salt and freshly ground black pepper, to taste

Method:

Cook the lima beans. Place in a saucepan with just enough boiling water to cover the beans, bring to a second boil, cover and let the beans boil and steam until just tender, approximately (about 15 minutes for frozen beans). Drained the beans and run cold water over them to stop the cooking. Drain until dry.

Assemble and dress the salad. In a large bowl, combine lima beans, diced cheeses, and sliced scallion. To make the dressing, whisk all ingredients together in a small bowl, or shake together in a jar with a tight-fitting lid. Pour enough over the salad to wet it (you should have some extra dressing left over; reserve it for another use). Let sit at room temperature until ready to serve. Refrigerate for longer storage.

A Note on Greek Cheese Substitutions:

Who are you kidding? There is no substitution for good, Greek cheese. But if you insist, you may use pecorino instead of the kefalograviera; for the manouri, substitute ricotta salata.

{ 8 comments… read them below or add one }

watersidemom April 20, 2010 at 10:34 pm

Although I’m not a big fan of lima beans, this looks yummy. I was away for the Easter break, and have just caught up on all your tempting Easter treats! You’ve been busy (understatement). Can’t wait to try some of these. Happy Belated Easter!

Reply

ACP April 21, 2010 at 10:02 pm

Welcome back! Thanks so much for your comment. I hope your Easter was also a lovely one. Yes, things have been busy here at Feeding the Saints. Hope this recipe convinces you to give lima beans another chance.

Reply

Marjorie Throne April 21, 2010 at 12:03 am

I’m going to try this as I, too, love lima beans. Thanks for letting me know about Lima Bean Respect Day. As a professional celebrant (it’s on my resume), I’m always thrilled to have yet another reason to celebrate!

Reply

ACP April 21, 2010 at 10:04 pm

Marjorie, so glad to see you here . . . and to know that you love lima beans—so much so that you’ve got LBRD on your resume, ha! We’re kin for sure. Thanks for taking the time to comment. If you do try the recipe, let me know how you like it.

Reply

Banana Wonder April 22, 2010 at 1:30 pm

You give me reason to eat lima beans!

Reply

ACP April 22, 2010 at 3:20 pm

Hey, welcome back. Glad you stopped by . . . and have found a reason to eat limas. I am just picking off the end of the salad now, actually—another merit is that it lasts for several days, if you happen to make more than can be eaten in a sitting (heaven forbid, there are those lima-bean holdouts at the table). Hope you’ll try the recipe. Thanks for commenting.

Reply

my little expat kitchen April 26, 2010 at 11:20 am

I love kefalograviera and manouri unfortunately I can’t find any of them in Holland. My mom sends me every now and again graviera from Athens but it disappears FAST! Greek cheeses are the ingredients I miss the most after moving to Holland. The upside is that they some good cheeses here too!
Magda

Reply

ACP April 26, 2010 at 11:39 am

Magda, I’d love to know . . . what cheeses would you substitute in Holland? I know there are great cheeses there, but I’m not familiar with varieties. I’m thinking there must be some local cheeses similar to graviera and manouri, at least for the purposes of this recipe. Thanks for commenting, by the way. It’s good to see you here. And, yes, don’t those delicacies from home disappear quickly, once (assuming) they make it through customs? ;-)

Reply

Leave a Comment

You can use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Previous post: Visit FTS at the Food Bloggers’ Bake Sale

Next post: Dame Julia Smiles on Portuguese Table