Year of the Bean

It’s the end of the summer here which means a LOT of tomatoes. I got my normal huge box of tomatoes for canning, which always means there are more than I think. So: beans and tomatoes!

Ingredients

• 250g Rancho Gordo (or other) white lima beans, soaked
• 500g tomatoes, peeled, cored, and chopped
• 1 yellow onion, chopped
• 2-3 cloves garlic (raw or roasted), minced fine
• 1/2 tsp. Oregano Indio
• 1/2 tsp. Mexican Oregano
• 1/2 tsp. Aleppo Pepper (or other red pepper flakes)
• 1/2 tsp. Spanish Pimenton
• 1/2 tsp. New Mexico Red Chile powder
• olive oil
• salt

Procedure

1. Add lima beans, their soaking liquid, onion, olive oil, and spices except for salt to pot; add water to cover by 2″
2. Bring to boil, and boil on high for 15 minutes
3. Reduce to simmer and cook until lima beans begin to soften; add salt and chopped tomatoes, and simmer until all is combined and consistency is somewhere between soupy and jammy
4. Season further to taste, and enjoy hot with good bread, or room temperature as a side dish!