Spicy Bean Salad

This week I don't want to be inside in the kitchen. I'd rather be outside enjoying the flowers and birds and summer light. So the other day I put a hotplate on the patio table and cooked some Christmas lima beans while I puttered in the garden, close enough to keep an eye on the pot but not tethered to the stove.

When the beans were cooked, I drained them, then used the hot plate to fry up some onion and spices. These went into the beans along with some lime juice, herbs, corn and tomatoes to make a colorful warm bean salad.

We ate this slightly spicy summery dish outside on the patio - it's the best place to be on these long summer evenings.

Christmas limas are large meaty red and white beans. You could use kidney beans or cannellini beans instead, or even chickpeas. If you're using canned, drain 2 14-oz cans of beans and rinse them well. Start the recipe at the second step.

Spicy Bean Salad
2/3 cup dried Christmas lima beans
2 tbsp olive oil
1 1/2 cups finely chopped onion
2 cloves garlic, finely chopped
2 tbsp ginger root, finely chopped
1 tbsp curry powder
1 1/2 tsp turmeric
1/2 tsp chopped fresh thyme
1/4 cup rice vinegar
juice of 2 limes
1 1/2 tsp roasted sesame oil
12 oz packet frozen corn, thawed
1/2 cup slivered red onion
4 tomatoes, seeded and chopped

Cook the beans in plenty of boiling water until tender, 90-120 minutes depending on the age of the beans. When they are tender but not mushy (take one and cut through it - it should be cooked all the way through), drain them and set aside.

Warm the olive oil in a large skillet over medium heat. Cook the onion, garlic and ginger root until the onion is translucent, stirring occasionally. Add the curry powder and turmeric and cook 1-2 minutes until fragrant.

Add the beans, thyme, vinegar, lime juice and sesame oil. Stir to combine, then cook until all is heated through.

In a large bowl, combine the thawed corn, red onion, and tomatoes. Stir in the contents of the skillet.

Serves 6