“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.
