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This recipe is by Florence Fabricant and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The haunting blend of spices in this dish will have you reaching for seconds.
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You could use canned cannellini beans for this, but I love the size and texture of large white limas I don’t soak limas because the skins tend to detach and the beans fall apart when you cook them You want them intact for this, but you also need to make sure to cook them all the way through.