Staff Lima beans
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.
Ingredients
- 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
Method
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1
Cut the onions into 1-inch cubes.
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2
Heat a pot on medium. Pour in oil and lightly brown the onions, stirring occasionally, for 5 – 6 minutes.
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3
Incorporate the tomato paste and stir until the oil reddens.
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4
Peel the tomato, if desired. Chop and add to the pot with the salt and spices.
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5
Simmer for 2 more minutes, then pour the Lima beans with enough of their cooking liquid or water, to cover the contents.
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6
Bring to a boil. Cover and let simmer slowly for twenty minutes or so.
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7
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.
