White Beans with Rosemary and Cumin
Judís Blancas con Romero y Comino

Serves 8 to 10 as part of a tapas buffet.


1 pound large dried lima beans
   (about 2-1/2 cups)
4 fresh rosemary sprigs
   plus 1 tablespoon fresh rosemary leaves
2-1/4 teaspoons coarse salt
1-1/2 teaspoons cumin seeds
2 large garlic cloves
1 tablespoon Sherry vinegar
1/2 cup extra-virgin olive oil


In a 6-quart kettle bring beans, rosemary sprigs, and cold water to cover by 4 inches to a boil and simmer until beans are tender, 45 minutes to 1 hour. Remove kettle from heat and stir in 2 teaspoons coarse salt. Let beans stand 15 minutes.

While beans are standing, in a dry small heavy skillet toast cumin seeds over moderate heat, shaking skillet occasionally, until a shade darker and fragrant, 2 to 5 minutes. Cool cumin seeds slightly and with a mortar and pestle or in an electric coffee/spice grinder finely grind seeds. Mince garlic and rosemary leaves and in a large bowl whisk together with cumin, vinegar, remaining 1/4 teaspoon salt, and pepper to taste. Whisk in oil until dressing is combined well.

Drain beans in a large colander and add to dressing, tossing to coat. Bean salad may be made 3 days ahead and chilled, covered. Let salad stand at room temperature 15 minutes before serving.

Buy the Book!  

Best of Gourmet
Featuring the Flavors of Spain
By The Editors of Gourmet
Random House, June 1999
Hardback, $35.00
ISBN: 0-375-50296-3
Recipe Reprinted by permission.


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