ufo cookbook

“As a man of faith, I see the spiritual beauty in all of us.  Life is about love and lima beans.” —JR Macklin

Lima Beans

2  cups (1 lb.) dried lima beans, rinsed and sorted

5 cups water

1 bay leaf

1/4 cup extra virgin olive oil

1 large onion, peeled, chopped

5 garlic cloves, peeled, chopped

3 Tbsp. heavy cream

salt

pepper

Rinse beans and soak overnight in a large bowl of water (water should cover beans by at least 1 inch—about  5 cups of water).  Next day,  drain beans from soaking water.  Put beans in a large pot.  Add 5  cups of fresh water and a bay leaf.  Bring to a boil.  Reduce heat to a simmer. Remove foam, if any, with a spoon. Continue simmering until tender — about  1+1/2 – 2 hours.   Stir occasionally and add water when necessary.  Meanwhile, heat olive oil in a pot.  Sauté chopped onion in oil for 2 minutes.  Add chopped garlic.  Heat until fragrant  (1 more minute).  Season with salt.  Set aside.  When beans are cooked, remove bay leaf.  Add onion/garlic/olive oil  mixture to beans.   Add heavy cream and season to taste with salt and pepper.  Serve plain or with rice.