Barbecued Limas

Lima beans make an intriguing substitute for common beans, being starchier and also having a different – and we thing more savory – flavor profile.  For this reason, we find them especially nice when used in vegan and vegetarian recipes, as they add in a meat-like set of tastes.  In the following, dry lima beans are cooked soft and then baked in a spicy, tomato-based barbeque sauce to make for a perfect dish for a summer picnic or potluck.  Our recipe was adapted from one presented in Alex Hawkes’ 1968 A Word of Vegetable Cooking.

1 pound dry baby limas
2 tablespoons olive oil
1 medium onion, diced
2 tablespoons garlic, minced
½ cup roasted green chili, chopped
1 tablespoon dry mustard powder
1 teaspoon Henderson's Relish
1 tablespoon chipotle chile powder
1 tablespoon New Mexican chile powder
½ cup tomato sauce
2 tablespoons cider vinegar
2 tablespoons brown sugar
salt to taste

Pick over beans, place in a medium-sized pot, and cover with 4” of water.  Let stand overnight, or bring to a rapid boil, remove from heat, cover, and let stand for an hour.  Return pot to medium-high heat and bring to a boil.  Reduce heat to simmer and cook for 1-2 hours until the beans are just tender.  Remove from heat and drain beans, reserving 1 cup of cooking liquid.

Heat olive oil in a medium-size casserole.  Sauté onion and garlic until lightly browned, about 10 minutes.  Add in cooked beans and remaining ingredients (except salt).  Mix in the reserved bean cooking liquid, stir well and bake covered in a 400° F oven for at least 30 minutes until the beans are very tender.  If the sauce is too watery, remove cover for the last 15 minutes.  If the sauce is too thick, add in more water and replace lid. 

Remove from oven and adjust seasoning with salt.  Serve warm.

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