Prep 20 mins
Cook 5 hrs 30 mins
I've never eaten a pinto, like black beans well enough, garbanzos are great in hummus, and split peas are fine, but I have 2 favorites: red beans & green baby limas. Not together, but separately..and not regular limas. It's got to be green baby. These pale green, plump-bodied legumes have a slight kidney-shape curve with a buttery flavor and creamy texture. Good for OAMC. Are you excited?
- 1 lb dried green baby lima beans
- 1 large onion, chopped
- 1⁄4 cup celery & leaves, minced
- 1 cup green bell pepper, chopped
- 2 bay leaves
- 8 cups cold water
- 4 garlic cloves, minced
- 1⁄2 lb ham, chunks small dice (tasso, ham bone, ham hocks are good too)
- 1⁄2 lb smoked sausage or 1⁄2 lb andouille sausage, sliced 1/4-inch thick
- Pour the beans into a non-reactive bowl. Sort through and remove any debris such as rocks, dirt and imperfect beans. Add enough lukewarm water to completely cover the beans. At room temperature, soak the beans for about 4-6 hours. Drain beans, discarding water, then give one more rinse.
- Place the beans into a 5-6 quart Dutch oven. Add remaining ingredients, exluding the salt. (Sauting the veggies isn't necessary and adding salt at the beginning may toughen the beans.).
- Bring to a boil, cover then reduce heat and simmer for about 1 hour, stirring occasionally, monitoring water level and adding more as needed. After an hour, add salt to taste and continue to simmer, covered, until beans are very tender and liquid creamy, approximately an additional 3/4 hour. Note: When nearly finished, press beans several times with the back of a large spoon against side of Dutch oven to encourage thickening of the sauce.
- Serve over fluffy white rice. Freezes well.