Fried Lima Beans with Sorrel, Sumac and Feta Cheese

I met Yotam Ottolenghi last month and when I saw this recipe on David Lebovitz' blog recently, I knew it would be the first dish I'd try from the new cookbook, Plenty. When I was a kid, there was nothing I hated more than lima beans. I even made a list of 10 reasons I refused to eat them, and my babysitter helped me illustrate it. Everytime my mom made something with lima beans, I'd have to eat five of them before I was allowed to pick the rest out and I would always grumble about it. But those were frozen, or sometimes canned lima beans, and it wasn't until recently that I tried dried ones and even fresh ones that are considerably less mushy (my major complaint with the beans of my childhood). In this dish, the sumac and sorrel make a really nice lemony contrast to the toasty beans. I'll definitely be making this again!