Part 50 (2/2)

SERVES 6-8.

TIME: 1 HOUR 30 MINUTES (NOT INCLUDING BEAN-SOAKING TIME).

You may have lima bean baggage but this recipe will help you work though it. Please set your issues aside and for a moment imagine large, mild, tender beans with a creamy interior and a slightly chewy exterior, all of it lovingly smothered in a tangy tomato sauce. (If you must, you can subst.i.tute navy or cannellini beans for the limas. But be sure to try it at least once with large lima beans.) This is a delightful spin-off of a traditional Greek home-style dish and is hearty meal alongside rice, potatoes, and steamed greens. Or, serve them the traditional Mediterranean way, just slightly warmed, as part of a meze spread with olives, hummus, Cashew-Cuc.u.mber Dip (page 66), pickles, pita, and the like.

During the soaking, the beans will appear split and their skins wrinkled; this is normal, so don't be alarmed.

Beans: 1 pound dried, large lima beans, soaked for at least 8 hours

2 quarts water

2 bay leaves

Sauce: 1 vegetable bouillon cube

cup olive oil

4 cloves garlic, minced

1 medium yellow onion, chopped finely

1 small carrot, shredded

1 (28-ounce) can diced or crushed tomatoes

2 teaspoons red wine vinegar

2 tablespoons tomato paste

1 tablespoon pure maple syrup or agave nectar

1 tablespoon dried oregano

2 teaspoons dried thyme

1 teaspoons salt

Pinch of ground nutmeg

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