I love a good pot of beans. And these, if I do say so myself, came out beautifully.
I combined one cup of white limas and one cup of Christmas limas, covered with water and soaked them for 8 hours.
Drain the soaking water and put the beans in a pot with 8 cups of water, 1 ham bone (optional, if you don’t use a ham bone then substitute 4 cups of the water for 4 cups of broth), and a few sprigs each of rosemary and thyme. Bring the beans to a boil and then cover and simmer for about 90 minutes (hint, the Christmas beans take a bit longer to when you test the beans for done-ness be sure to test the Christmas beans, not the white limas).
Separately, chop two large zucchinis and one large Maui, or other sweet, onion. Place in a roasting pan, drizzle with a generous amount of extra-virgin olive oil and toss with a couple fingerfulls of salt and pepper. Place in a 400 degree oven for 30-40 minutes, just until the onions start to brown at the edges. After the roasting is done, set aside.
When the beans are done, fish out the stems from the thyme and rosemary and add 1 teaspoon of kosher salt, 1 teaspoon of pepper and add in the roasted zucchini and onions, including the juices.
What I used:
1 cup white limas
1 cup Christmas limas
1 large ham bone
4-5 sprigs each of thyme and rosemary
2 large zucchinis
1 large Maui, or other sweet, onions
extra-virgin olive oil
1 teaspoon each salt and pepper
I’m thinking of stirring in some goat cheese and my Arugula Pesto with Garlic Oil into the leftovers.