Creamy Braised Beans With Charred Pickles and Croutons

Ingredients

• 1 lb. dried large lima beans
• 5 Tbsp. plus ⅓ cup extra-virgin olive oil, divided
• 5 garlic cloves, coarsely chopped
• 1 Tbsp. freshly ground black pepper
• 1½ tsp. fennel seeds
• ½ tsp. fennel pollen (optional)
• 1 medium onion, finely chopped
• ½ fennel bulb, fronds reserved, finely chopped
• 2 celery stalks, finely chopped
• 3 wide strips lemon zest
• 2 bay leaves
• 1⅓ cups low-sodium vegetable broth
• 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
• 1 lb. fresh banana peppers, Anaheim chiles, or other sweet peppers
• 1 small bunch dill
• 1 Tbsp. coriander seeds
• 2 tsp. black peppercorns
• 1½ tsp. fennel seeds
• 1 tsp. mustard seeds
• 2 cups distilled white vinegar
• ¼ cup sugar
• 2 Tbsp. plus 1½ tsp. Diamond Crystal or 1 Tbsp. plus 1½ tsp. Morton kosher salt
• 6 garlic cloves, smashed
• 3 slices sourdough bread, torn into 1"–2" pieces
• ¼ cup extra-virgin olive oil
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• ½ tsp. freshly ground black pepper
• 1 cup labneh
• 1 Tbsp. fresh lemon juice
• 1 garlic clove, finely grated
• Kosher salt, freshly ground pepper

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