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Sides, Vegetables

Baked Fresh Lima Beans with Prosciutto and Chile

Baked Fresh Lima Beans with Prosciutto and Chile
Mariah Tauger / Los Angeles Times

The aromatics used here should be what you have around and their presence a casual one. If you have leftover chopped onions or carrots, use those in place of the whole pieces. If you have a fresh chile and no ... Read more

2 hours 15 minutes. Serves 4 to 6.
  • 1 pound 6 ounces shelled fresh lima beans (about 4 ½ cups)
  • ¼ cup extra-virgin olive oil, plus more for serving
  • 1 tablespoon kosher salt
  • 1 sage leaf
  • 1 small sprig rosemary
  • 1 bay leaf
  • 1 dried chile de árbol
  • 6 peeled garlic cloves
  • 4 strips prosciutto, torn into bite-size pieces
  • ¼ medium yellow onion, halved lengthwise
  • ½ small carrot, halved lengthwise
  • ½ small celery stalk, halved lengthwise, plus chopped celery leaves, for serving.
  • Toasted bread, for serving

Step 1Heat the oven to 350 degrees.

Step 2Spread the beans in a 9-by-13-inch baking dish and add the olive oil, salt, sage, rosemary, bay leaf, chile, garlic, prosciutto, onion, carrot and celery. Pour in 4 cups water. Cover the dish with foil and bake for 1 hour. Uncover the dish and continue baking until the beans are tender and the cooking liquid is slightly reduced, 1 hour more.

Step 3Remove the dish from the oven, and let the beans cool for 5 minutes. Spoon into bowls, drizzle with more olive oil if you like and sprinkle with celery leaves. Serve with bread for soaking up all the bean liquid.


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