Categories: paleo, sides

Ingredients

• 1 pound dried lima beans
• 1 small yellow onion, halved
• 1 carrot, cut into thirds
• 1 stalk celery, cut into thirds
• 2 poblano chilies
• 3 T red-wine vinegar
• 5 T olive oil
• 1 small red onion, thinly sliced
• 1/4 c chopped cilantro
• 8 ounces cherry tomatoes, halved
• 2 ounces feta

Directions

1. Rinse beans and soak overnight.

2. Drain beans and transfer to a pot. Cover with water and add onion, carrot and celery. Cook until tender but not falling apart. Drain and remove vegetables.

3. Place chilies over the flame of a gas grill and roast until charred on all sides. Transfer to a bowl and cover with a plate and let cool. When cool enough to handle, peel and dice.

4. In a small bowl, whisk together vinegar and oil. Drizzle over beans and add chiles, red onion, cilantro and tomatoes. Toss to coat, season with salt and pepper, and sprinkle with cheese.

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