Ingredients

The following ingredients have 5 Servings
  • 3 cups cooked baby lima beans (2 cans, or preferably home cooked)
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 2 tablespoons cider vinegar
  • 1 tablespoon tamari (gluten free)
  • 2 tablespoons demerara sugar
  • 1 tablespoon molasses
  • 1 teaspoon dry mustard
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon chili powder (blend)
  • 1 teaspoon tamarind concentrate

Instruction

  • If you are cooking the beans, soak 1 1/4 cup baby limas overnight (or quick soak: boil 2 minutes, soak 1 hour), drain; then cook with the onions and garlic until cooked through. Save the cooking liquid.
  • If you are using canned beans, add the onions and garlic to the drained beans.
  • Mix all the remaining ingredients for the sauce. Add to the pot with 1/4 cup of cooking liquid or water.
  • Bring to a boil, then keep at a fast simmer, stirring occasionally. Add more liquid as the sauce thickens. When it is dark and thick, and the beans are very soft, flavorful but still intact... it is done.
  • Cooking time can be an hour or more. Alternatively, it can be cooked in a slow cooker, to the same point of readiness.