Lima Bean Extravaganza (Bob M)

Lima Bean Extravaganza Recipe

INGREDIENTS

1.5 cups Christmas Lima beans (uncooked)

1.5 cups Large White Lima beans (uncooked)

2 cups chopped cabbage

1 handful chopped spinach or kale

1 cup diced onions

1 can low sodium diced tomatoes (14.5 oz)

1 tsp garlic power (or 1 tsp diced garlic)

1 TBSP caraway seeds

1 TBSP dill weed

4 black cardamom pods

2 bay leaves

PREPARING BEANS

Place all three cups of the beans in a colander. Rinse them thoroughly. Put the beans in a large pot and fill with water or veggie broth to about two inches above the tops of the beans. Soak for at least three hours; however, I recommend soaking overnight. About halfway through the soaking, put the beans in the colander and rinse again. Then back into the pot they go and refill with water or veggie broth. At the end of the soaking, pour off the liquid, refill with water or veggie broth, add the cardamom pods and bay leaves and bring the beans to a boil on high setting. Then reduce the heat to low medium and cook until beans are done. I usually check every hour. The longer you soak, the shorter the cooking time.

On medium heat, sauté the onions in a skillet with veggie broth or water. When they are translucent (about five minutes), add the caraway seeds (and more liquid if needed). Cook another 2 to 3 minutes.

Add the onions and caraway seeds to the beans, along with the cabbage. On medium heat cook until cabbage is tender. Add the diced tomatoes and spinach and cook another 5 to 10 minutes. Stir occasionally and add more water if needed.

NOTE: I get my beans from Rancho Gordo.