Warm Butter Bean Salad with Roasted Bell Peppers from Vegetable Kingdom

food52.com

arodenha

1 pound dried large white lima beans, soaked in water and 3 tablespoons kosher salt overnight

1 bay leaf

1 large yellow onion: half diced, half left intact

5 garlic cloves: 3 cut in half, 2 minced

1 dried red chile

1 ½ teaspoons teaspoons kosher salt, plus more as needed

2 large red bell peppers

2 large yellow bell peppers

2 large orange bell peppers

2 teaspoons extra-virgin olive oil

2 tablespoons Pili Pili Oil (recipe follows), plus more for drizzling

Freshly ground white pepper

8 ounces baby arugula (about 12 loosely packed cups), washed and spun dry

1 1 lemon, halved, for garnish

Flaky sea salt, for finishing

subheading: Pili Pili Oil:

2 teaspoons smoked paprika

2 (2-inch) thyme sprigs

2 (2-inch) rosemary sprigs

2 small fresh bird’s-eye or Thai chiles

1 cup olive oil

Directions at food52.com

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