Beans may seem like a poor peasant and simple meal. And that’s what makes them special. For a long time I had a problem getting them right. They would be either too hard or too soft. Finally I resolved the problems. Soak them over night in water and salt when almost ready. You know how we try to cook with less oil, not with beans, you can’t skimp on the oil with beans. They need to bathe in the juices, not to swim, so cut on the water. Lastly, let them cook leisurely on low heat. Salt at the end.
1 lb dry Giant Lima beans
6 tbs neutral oil like canola
1 onion, minced
1 carrot, minced
2 ribs celery or even better-use celiriac
2 tomatoes, it could be from a can
2 tbs dry mint or even better if it’s fresh
salt and black pepper to taste
Bouquet garni
1 bay leaf
2 sprigs thyme
4 stems parsley
Soak the beans in water at least for an hour, or even better from the night before. Bring the beans to a boil and drain the water. Cover the beans with fresh water to an inch above their level. Add 5 tbs oil, bring to a boil and then reduce to simmer for about an hour until the beans just start to get soft. Add cold water if needed to keep the same level.
Sautee the onions to pearl in remaining oil. Add, carrots and celery and sautee some more. Add the tomatoes and mint and cook to reduce the liquid a little. When the beans are almost soft, drain the juices and reserve. Transfer the beans to a dutch oven or an earthen oven proof bowl with lid. Add a cup of the beans’ broth. Mix in the vegetables, season with salt, sprinkle with a tablespoon of paprika and bake covered for about an hour at 350° F. Uncover and bake at 400° F for 15-20 minutes to evaporate the sauce and get the surface browned.