• 16 ounces dried large lima beans, soaked overnight and can sprout for 48 hours
  • 2 leeks, white and green parts, chopped or 1 large onion, chopped
  • 3 stalks celery, chopped
  • 3 large carrots, cut into rounds
  • 1 bay leaf
  • 6 cloves garlic, chopped
  • 2 teaspoons fresh sage finely chopped or dried, crumbled
  • 2 teaspoons fresh thyme
  • 8 cups vegetable broth
  • 1 teaspoon freshly ground white pepper can use black pepper
  • 1 bunch chard, stems removed, leaves torn into bite-sized pieces
  • 1 tablespoon balsamic vinegar, or more to taste
  • 1 cup fresh parsley, chopped
  • salt to taste

This is a good “gateway” dish if you’re looking to cut down or eliminate meat in your diet. It’s substantial without being heavy and I can’t imagine anyone leaving the table in anything less than a good mood. We purchase our beans from Rancho Gordo that is located in Napa, CA. They can be ordered on-line as well. Their website has a locator to find stores that carry their beans. We have found many locations throughout the SF Bay Area that carry Rancho Gordo beans for the same price or even less than their store or on-line. https://www.ranchogordo.com/

Over the past couple of years our family has fallen in love with beans as a protein. Beans are a great replacement for meat and I make a bean dish every week. We typically get 3 meals from a 16 oz. bag of beans. After our initial Lima bean meal I divide what’s left and freeze part and we’ll have leftovers a couple of nights later. The leftovers I’ll modify the bean dish and do something different, i.e. blend beans and make a wrap or add a binder and make veggie burgers.

This recipe is very flexible, so feel free to adjust it based on your tastes and what’s in your kitchen. Once you find your perfect bean marinade, you’ll be set! These beans make an unexpected but welcome addition to an appetizer spread. You can also drain out the liquid toss beans with sturdy greens for a salad.

Oven method to cook: Preheat the oven to 400°F

Directions:

  1. Start Soaking 16 oz bag of Lima Beans the night before. I normally like to sprout my beans so I soak for 24 hours and then place beans in a pasta strainer and rinse 2 – 4 times a day for 1 – 2 days. Only need to sprout until they have about 1/8 inch tail. If they never grow a tail, then they are dead beans. Still OK to eat, would not try to sprout for more than 2 days. That’s one reason I prefer to purchase Rancho Gordo Beans, they are fresh and always sprout. Have only once had beans that didn’t sprout from them.
  2. Cook the onions over high heat in a large, dry soup pot, until they start to wilt and caramelize. Add the leek, celery, carrots, and bay leaf, and continue to cook, stirring, for about 5 minutes, until all the vegetables have softened. Add a little water or veggie broth, if necessary, to keep them from sticking.
  3. Add the garlic, sage, and thyme, and stir for another minute. Add the broth and lima beans, and bring to a boil. Reduce the heat to low, cover, and simmer for 6 hours in the oven or 2 hours in a presser cooker or Instant Pot, or until the beans are tender. They should be soft. Don’t overcook them (but if you do, the soup is still good).
  4. Add the white or black pepper, salt. add the balsamic vinegar and parsley. Remove the bay leaf.
  5. To serve, place some chard or greens of choice (spinach or Kale) in each bowl, and fill with the soup. You can also add the chard to the soup, but the chard loses its wonderful color if you don’t eat it right away. You can also pre steam greens if you want them softer.