One of our favourite staff lunch! Lima beans have a melt-in-your-mouth texture which makes them perfect for simmered dishes. Serve in soups, or in a tomato-based dishes such as this one.
- 4 medium onions
- ½ cup olive oil
- 3 Tbsp tomato paste
- 1 medium tomato
- 3 Tbsp pulse and beans ''staff'' spice blend, ground
- 3 cups cooked Lima beans
- 1 cup parsley OR cilantro
- 4 garlic cloves
- Black pepper to taste
Cut the onions into 1-inch cubes.
Heat a pot on medium. Pour in oil and lightly brown the onions, stirring occasionally, for 5 – 6 minutes.
Incorporate the tomato paste and stir until the oil reddens.
Peel the tomato, if desired. Chop and add to the pot with the salt and spices.
Simmer for 2 more minutes, then pour the Lima beans with enough of their cooking liquid or water, to cover the contents.
Bring to a boil. Cover and let simmer slowly for twenty minutes or so.
Chop the garlic and parsley and add to the pan once the beans begin to soften. Taste and adjust for salt and pepper if needed.