We put Russ Parson’s no-soak method to the test on our Chestnut Lima beans. This ended up being really simple and yielded some seriously delicious beans with a meaty, rich flavor. You could sauté your aromatics in the pot beforehand, but in an attempt to make this a one-step recipe we skipped that step. Using a clay pot is necessary here, as the ceramic will hold heat & continue to cook after beans are removed from the oven. This would also work well in a pressure cooker.
Clay Pot One-Step Chestnut Limas
From the Community Grains Recipe Kitchen
1 pound of Community Grains Chestnut Lima beans
4 tablespoons olive oil
1 cup of tomato puree
1/2 cup diced white onion
2 cloves crushed garlic
1 bay leaf
1 tsp chopped cilantro
pinch of chili flakes
Place all ingredients in your bean pot or clay pot casserole, then cover with water by 2 inches.
Place covered in a cold oven. Turn oven on to 325 degrees.
Cook for 3-4 hours, salting mid-way through. If beans still need time to cook but are out of water, add boiling water in cupfuls as necessary.
Garnish with avocado, cilantro, red onion, farm cheese and serve with warm tortillas.