White Beans and Carrots

Name: White Beans and Carrots
Yield: 6 to 8 servings
Ingredients: 1 pound dried lima beans or other large white beans (such as Greek gigantes); 1 large onion, diced; 2 large or 3 small carrots, peeled and cut into 1/4-inch-thick rounds; 2 tablespoons vegetable oil, goose fat, or duck fat; Salt and freshly ground pepper to taste; 2 tablespoons chopped fresh parsley

December 9, 2011

When I was in the southwest of France in mid-October, the farmers’ markets had an abundance of large dried white beans. These lima beans, which came to Spain from the New World, have now become an integral part of the Old World’s cuisine. Before the discovery of the Americas, only fava beans, chickpeas, and lentils were to be had. My cousin Richard Moos’s wife, Hélène, cooked her white beans with carrots in goose fat rather than lard. The day before, I had eaten the same combination in a soup at a farm nearby. Either way, this is a great fall dish.

Recipe notes

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