Just ate these and they are WON-DERR-FULL! And really different ….
1/2 lb dried Christmas Butter Beans, soaked overnight*
2 qt organic chicken stock1 t salt
1 clove garlic, crushed
Combine all ingredients in a pressure cooker and cook at high pressure for 20 minutes.
While the beans cook, make a dressing/marinade of:
3 bunches green onions (scallions), sliced thin, including 3-4 inches of green tops
1/2 c sun-dried tomatoes in oil, chopped with oil
2T capers, drained
1T seeded and finely minced bell pepper (red or green; or use jalapenos if a more heat is desired)
2/3 c EV Olive Oil
1/2 c apple cider
1T Worcestershire sauce
1/2 t Tabasco sauce
1/2 t fresh ground black pepper — more to taste
When beans are done, cool pressure cooker according to directions, and dip 1/2 c of the bean liquid into marinate and whisk together.
[Drain and reserve additional bean liquid for other soup etc.]
In a large bowl with an available cover, combine hot beans with tomatoe/onion dressing and toss lightly. Cover and refrigerate until completely cold — if overnight, toss to cover all the beans several times.
Serve chilled with toothpicks.
* If Christmas (sometimes called ‘speckled’) butterbeans are not available, large Peruvian lima beans, or scarlet runner beans will do. You are looking for a large, plump, meaty bean.