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Serves: 6


  • 1 1/2 cups dried large lima beans
    1 tablespoon olive oil
    1 clove garlic, minced
    1 1/2 teaspoons dried oregano
    1/4 teaspoon ground cumin
    3 cups chopped tomatoes, seeded
    1/4 teaspoon each salt and pepper
    1/2 teaspoon grated lemon rind
    1 tablespoon lemon juice


  • Soak beans for 6 hours. Drain and rinse under cold water. Place in a pot, cover with water, and bring to a boil. Skim top off. Simmer for 45 minutes or until tender. Drain.
    In a large saucepan, heat oil over medium heat; add garlic, onion, oregano and cumin, and cook stirring often, until golden. Add tomatoes; cook for 10 minutes. Add beans, 1/2 cup water, salt and pepper; cook, stirring until coated.
    Add lemon rind and juice.
Lima bean appetizer

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