I made this for a weekend day lunch but I envision this becoming a fast and easy side dish for suppers in our house. Especially because I cannot control myself in the Whole Foods bulk section. At all. I always walk away with at least one new thing to try, which is exactly how these giant Peruvian lima beans came into my pantry.
1 cup dry giant lima beans
1 carrot, roughly chopped
2 celery sticks, roughly chopped
1/2 white onion, roughly chopped
2 cups arugula
2 tbsp red wine vinegar
3 tbsp olive oil
salt and pepper
Toss lima beans, carrot, celery and onion in a large stock pot. Cover with at least 4 inches of water and bring to a boil. Reduce to a simmer and let cook for an hour to an hour and half. I like mine a bit more al dente, so I tend towards a shorter cooking time.
Meanwhile, put the vinegar, oil, salt and pepper to taste, in a mason jar and shake vigorously to combine. Remove beans from water and discard the veggies. Let cool and toss with arugula and dressing.