Dried Lima Beans with Ham TVPTraditionally, lima beans are often paired with ham or bacon. Here we have used convenient soya in the form of ham-flavored soy bits (TVP or TSP) to offer a vegan version of the dish. This recipe will feed a family well at a very reasonable cost.
- 2 c dried large lima beans
- 1/2 c ham-flavored soy bits (TVP)
- 1 c boiling water
- 1 Tbsp canola oil
- 1 Tbsp margarine or butter
- 1 medium onion, chopped
- 1 carrot, peeled and chopped
- 1/2 poblano pepper, seeded and finely chopped
- 1 tsp dry savory or dry rosemary, crushed
- 1-15 oz can diced tomatoes with their packing liquid
- 1/2 c cold water
- 1/2 tsp sea salt
- Sort and rinse lima beans. Soak them overnight in plenty of water with a half-teaspoon of salt added. The next day drain, rinse, and add fresh water, covering the beans by an inch.
- Place over medium heat and bring to simmering. Skim off any foam or bean skins that come to the top. Reduce heat to lowest setting, cover, and simmer 45-60 minutes or until just tender. Drain and set aside.
- In a small bowl, combine the soy bits with the boiling water and allow to stand 15 minutes or more. In a large, heavy pot, heat the oil and margarine on low, and saute the onion, carrot, and poblano for 10 minutes.
- Stir in the savory and saute another 30 seconds. Add the tomatoes, drained beans, soy buts with their soaking liquid, the half-cup of cold water, and salt. Bring to a simmer, cover, and simmer 15 minutes. Serve hot with noodles or rice.