LIMA BEANS, CHRISTMAS*

SOAK STEP: Blend 3 tablespoons salt with 1 gallon water. Add 1-2 lbs. beans and soak overnight or up to 24 hours. Drain and rinse thoroughly. Proceed to cook step.

COOK STEP:
Cover soaked drained and rinsed beans with fresh water to just cover the beans by 1 inch. Bring to simmer and hold there for 20-30 minutes, until beans are tender. Drain.
While still hot, spritz with about 2-3 tablespoons apple cider vinegar,  or wine vinegar. Add 2-3 tablespoons EVOO just to moisten lightly, and no excess at bottom of the bowl. Season with salt, pepper and coriander, to taste. Proceed to finish step.

FINISH STEPS:
For Succotash: Add to sautéed fresh or frozen corn, small dice zucchini, and small dice carrots. Adjust seasoning. Serve immediately.

For using later: Gently spread warm dressed beans onto shallow sided cookie sheet pan and chill uncovered. When cold, 40ºF or less, cover and hold in the refrigerator until needed.

*This variety of lima beans is named for the time of year they are typically harvested in the northwest.