Marinated Giant White Beans and Beets Recipe

Name: Marinated Giant White Beans and Beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried large lima beans; 1 large white onion, cut in half; 4 garlic cloves, crushed; 1 bay leaf; Salt to taste; 1/4 cup fresh lemon juice; ⅓ cup extra virgin olive oil; 1/2 cup finely chopped celery; 1/2 cup finely chopped yellow or red bell pepper; 1/2 cup finely chopped red onion, soaked for five minutes in cold water, drained and rinsed optional; 2 tablespoons chopped fresh dill; 8 small beets, greens cut away, scrubbed; ⅓ cup red wine vinegar or sherry vinegar; Salt to taste; 2 garlic cloves, cut in half; 1/2 teaspoon sugar

Servings: persons

1 pound dried large lima beans
1 large white onion, cut in half
4 garlic cloves, crushed
1 bay leaf
Salt to taste
1/4 cup fresh lemon juice
⅓ cup extra virgin olive oil
1/2 cup finely chopped celery
1/2 cup finely chopped yellow or red bell pepper
1/2 cup finely chopped red onion, soaked for five minutes in cold water, drained and rinsed optional
2 tablespoons chopped fresh dill
8 small beets, greens cut away, scrubbed
⅓ cup red wine vinegar or sherry vinegar
Salt to taste
2 garlic cloves, cut in half
1/2 teaspoon sugar

1
Place the beans in a large pot.
2
Cover by 2 inches with water, and bring to a gentle boil.
3
Skim off any foam, and add the onion, garlic and bay leaf.
4
Turn the heat to low, cover and simmer 30 minutes.
5
Add salt to taste, and simmer an additional 20 minutes until just tender.
6
Remove from the heat.
7
Remove and discard the onion, garlic cloves and the bay leaf.
8
Allow the beans to cool in the liquid, then drain through a strainer set over a bowl.
9
Gently toss the beans in a bowl with the lemon juice, olive oil, celery, peppers, onion and herbs.
10
If desired, add 2 to 4 tablespoons of the bean broth.
11
Season to taste with salt and pepper.
12
Set aside.
13
Cook the beets while the beans are cooking.
14
Place in a saucepan, cover with water, add 1/4 cup of the vinegar and salt to taste.
15
Bring to a boil, reduce the heat and simmer until tender, 30 to 45 minutes, depending on the size of the beets.
16
Remove from the heat, add the garlic to the pot and set aside to cool.
17
Remove the beets from the pot (do not drain), slip off the skins and cut in wedges.
18
Combine the remaining vinegar, the sugar and 1/4 cup of the beet broth (discard the garlic).
19
Toss with the beets.
20
Arrange the beans on a plate or in a bowl and surround with the beets.
21
If you wish, serve this dish with skordalia.

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound dried large lima beans, 1 large white onion, cut in half, 4 garlic cloves, crushed, 1 bay leaf, and more.

Yes, Marinated Giant White Beans and Beets falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Marinated Giant White Beans and Beets

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions