Limas, also known as butter beans, are an ancient legume named after the city of Lima, Peru. Select the extra-large and flat kidney-shaped limas to bake in a sauce made of tomatoes, vegetables, and herbs. Soak the beans overnight or use the quick-soak method (place beans and water in saucepan and bring to boil; turn off heat and let sit for 1 hour). Serve the beans with a sunny-side up egg on top.
|1||pound dried large white limas, soaked overnight and rinsed|
|1/4||cup olive oil|
|2||medium onions, chopped|
|1||can (28 ounces) diced tomatoes|
|Salt and pepper, to taste|
|1/2||cup chopped fresh parsley|
|2||tablespoons chopped fresh oregano|
1. In large saucepan, combine beans and enough water to cover them by 2 inches. Bring to a boil slowly (rapid boiling breaks the tender skins). Lower the heat and simmer uncovered for 35 to 45 minutes or until tender. Remove 1 cup bean liquid from the pot; drain the beans.
2. Set the oven at 325 degrees. In large flameproof casserole, heat the oil over medium heat. Add the onions and carrots. Cook, stirring often, for 5 minutes. Add the tomatoes and cook, stirring occasionally, for 10 minutes.
3. Remove the pan from the heat. Add the limas, reserved cooking liquid, salt, pepper, half the parsley and half the oregano. Stir gently.
4. Bake uncovered for 1 hour. Taste for seasoning and add more salt and pepper, if you like. Sprinkle with the remaining parsley and oregano.