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Fasoulia Arida Mtabbaleh – Giant Lima Beans With Lemon and Olive Oil




This vegetarian dish can be eaten hot or cold (as a salad) preferably with pita bread. It is a good alternative to meat dishes because it’s full of proteins!


For 8 servings

  • 1 pound (½ kilo) of dried giant lima beans soaked overnight
  • ½ medium onion cut into 2 pieces
  •  ½ medium onion, finely chopped
  • 2 garlic cloves minced
  • ½ cup of extra virgin olive oil
  •  1 tbsp of apple vinegar
  • the juice of 1 lemon
  • 3 Tbsp  of fresh parsley, chopped (optional)
  •  salt to taste


Put the beans in a large pan with water enough to cover them. Boil the beans with the onion cut in halves and a teaspoon of salt, on medium heat until they are tender, approximately 40-50 minutes (the secret is not to overcook, so the beans don’t break and keep their beautiful shape.) Let them cool, drain and throw away the onion.

In a bowl, emulsify the oil, lemon juice and vinegar.  Add the chopped onions, garlic, parsley and salt.  Put the beans in a salad bowl and season with this vinaigrette. Cover and refrigerate. You can wait at least 1 day before serving because the beans will absorb all the flavors.



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