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Ingredients
- Be careful not to let the water boil too intensely; the beans tend to break apart if not simmered gently. Lima beans do not require soaking.
- 1 pound Christmas lima beans or large white lima beans (2 heaped cups)
- 2 quarts water
- 1 onion, quartered
- 2 to 4 garlic cloves, chopped
- 1 bay leaf
- 1 or 2 sprigs thyme
- Salt to taste
Preparation
Step 1
1. Rinse the beans and combine with the water, onion, garlic, bay leaf and thyme in a large soup pot or Dutch oven. Bring to a gentle boil. Reduce the heat, cover and simmer for one hour. Add salt to taste, and continue to simmer gently for another 45 minutes to an hour until the beans are thoroughly tender but still intact. Remove from the heat. Discard the onion pieces if desired.
Variation: Christmas Lima Beans With Mint
This variation is inspired by an unforgettable dish I tasted years ago in a tapas bar in Valencia, Spain.
To the above recipe, add 12 sprigs mint, tied in a bundle. Under-season the pot of beans, as you’ll be reducing the broth.
When the beans are done, remove the onion, bay leaf and mint sprigs. Place a colander over a bowl, and drain the beans. Return the broth to the pot, and bring to a boil. Reduce the liquid by half. Stir in the beans along with 2 tablespoons of chopped fresh mint. Taste, adjust seasonings and serve hot or warm.
To make this using a pot of beans that you have already cooked without the mint, drain the beans and return the broth to the pot. Add the mint bundle, bring to a boil and reduce the broth as directed. Then remove the mint bundle. Stir in the beans along with 2 tablespoons chopped fresh mint. Taste, adjust seasonings and serve hot or warm.