1 pound large dried lima beans (about 2-1/2 cups) 4 fresh rosemary sprigs plus 1 tablespoon fresh rosemary leaves 2-1/4 teaspoons coarse salt 1-1/2 teaspoons cumin seeds 2 large garlic cloves 1 tablespoon Sherry vinegar 1/2 cup extra-virgin olive oil
In a 6-quart kettle bring beans, rosemary sprigs, and cold water to cover by 4 inches to a boil and simmer until beans are tender, 45 minutes to 1 hour. Remove kettle from heat and stir in 2 teaspoons coarse salt. Let beans stand 15 minutes. While beans are standing, in a dry small heavy skillet toast cumin seeds over moderate heat, shaking skillet occasionally, until a shade darker and fragrant, 2 to 5 minutes. Cool cumin seeds slightly and with a mortar and pestle or in an electric coffee/spice grinder finely grind seeds. Mince garlic and rosemary leaves and in a large bowl whisk together with cumin, vinegar, remaining 1/4 teaspoon salt, and pepper to taste. Whisk in oil until dressing is combined well. Drain beans in a large colander and add to dressing, tossing to coat. Bean salad may be made 3 days ahead and chilled, covered. Let salad stand at room temperature 15 minutes before serving.