Marinated GIant White Beans and Beets (NY Times)

Marinated GIant White Beans and Beets (NY Times)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 198.8
  • Total Fat: 9.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 111.9 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 15.0 g
  • Protein: 8.7 g

View full nutritional breakdown of Marinated GIant White Beans and Beets (NY Times) calories by ingredient
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NY Times Recipe for Health Series: Feb. 23, 2010
Martha Rose Shulman, contributor, can be reached at
NY Times Recipe for Health Series: Feb. 23, 2010
Martha Rose Shulman, contributor, can be reached at

Number of Servings: 8


    1lb. dry Giant White Beans (aka Lima- do not pre-soak)
    1 lg. Onion
    4 lg. cloves Garlic
    1 Bay leaf
    1/4 c. fresh lemon juice
    1/3 c. extra virgin olive oil
    1/2 c. chopped celery
    1/2 c. yellow or red bell pepper
    1/2 c. chopped red onion (preferably sweet)
    2. T. fresh dill
    8 small beets
    1/3 c. red wine vinegar
    1/2 tsp. sugar


1. Place the beans in a large pot. Cover by 2 inches with water, and bring to a gentle boil. Skim off any foam, and add the onion, garlic and bay leaf. Turn the heat to low, cover and simmer 30 minutes. Add salt to taste, and simmer an additional 20 minutes until just tender. Remove from the heat. Remove and discard the onion, garlic cloves and the bay leaf. Allow the beans to cool in the liquid, then drain through a strainer set over a bowl. Gently toss the beans in a bowl with the lemon juice, olive oil, celery, peppers, onion and herbs. If desired, add 2 to 4 tablespoons of the bean broth. Season to taste with salt and pepper. Set aside.

2. Cook the beets while the beans are cooking. Place in a saucepan, cover with water, add 1/4 cup of the vinegar and salt to taste. Bring to a boil, reduce the heat and simmer until tender, 30 to 45 minutes, depending on the size of the beets. Remove from the heat, add the garlic to the pot and set aside to cool. Remove the beets from the pot (do not drain), slip off the skins and cut in wedges.

3. Combine the remaining vinegar, the sugar and 1/4 cup of the beet broth (discard the garlic). Toss with the beets. Arrange the beans on a plate or in a bowl and surround with the beets. If you wish, serve this dish with skordalia.

Yield: Serves six to eight.

Advance preparation: The beans and the beets can both be prepared up to three days before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user LEGOVEL.

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Member Ratings For This Recipe

  • Didn't turn out . If I ever make it again, I will use canned beans. While it tasted ok, it had the consistency of "refried beans". Not a keeper, oh well. - 7/20/15

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