Lima beans are often neglected and yet there is much to gain by indulging ourselves and cooking them more often. They lend themselves to a wide variety of cooking styles, added to which, they are quicker, therefore easier to cook than most legumes.
Put Ajis along with 4 Tbsp of their soaking water and 4 Tbsp olive oil in a blender or food processor. Grind for 5 to 10 minutes to reduce to a fine purée. Set aside.
Make a sofrito by letting the onions sweat in 6 Tbsp olive oil on low heat (10 to 15 minutes).
Once onions are golden, add garlic and ground spices and cook for another 2 minutes.
Add carrots, beans and enough of their cooking water to make a sauce. Salt to taste.
Simmer for 15 minutes, until carrots are al dente. Incorporate the Aji purée. Cook another 2 to 3 minutes. Taste and correct the seasoning if necessary. Garnish with chopped parsley.