Lima Beans package Water Olive oil Tomatoes Onion Garlic Jalapeño Cube chicken bouillon (or 1 tbsp salt)
If they are dried lima beans, yes, they need to soaked. At least 8 hours. Overnight is best. Fresh beans, you just need to pop them out of the pod, rinse, and cook.
Drain the water and reserve the lima beans. Look at how plump the lima beans are! They’re so cute.
Then rinse them, and rinse them again. Wash. Rinse. Repeat. Beans grow underground and sometimes carry dirt.
Put the beans in a large stock pot. Cover them with water. You might need more water depending on if you soaked them overnight or not.
Cook until the lima beans are mushy. Test them after 40 minutes to see if they need more water or more time. It can take up to an hour to cook.
In the meantime, chop the tomatoes, dice the jalapeño, dice the onion, and finely mince the garlic.
Heat olive oil and add the tomatoes, jalapeño, onion, and garlic. Cook for 1 minute. Add 1 cup of water to the skillet.
This recipe is totally vegan up to this point. If you don’t want to use chicken bouillon, you can use salt instead or vegetable bouillon.
Add the tomato mixture to the cooked lima beans. Let the tomato mixture and the lima beans cook for 20 minutes.
Delicious, nutritious, but not fictitious. This is the real deal for any meal. Hope you enjoy!