ArkansasRockers.com

* 1 lb small dried lima beans
* 6 c Water
* 1/2 tbs Light vegetable oil or olive oil
* 1/4 tsp Cumin seeds
* 1/2 c Chopped onion
* 2 Garlic cloves, peeled, crushed
* 1 Half-inch piece fresh ginger, peeled and finely chopped
* 1/2 c Peeled, chopped tomato (or 1 can of Rotel Tomatoes…the spicier the better)
* 2 tbs Flaked coconut
* 2 tbs Chopped fresh cilantro
* 1/4 ts Cayenne pepper
* 1/2 ts Paprika
* 1/2 ts Salt, or to taste
* 1 tbs garam masala

Rinse lima beans. Soak in water to cover for 6 hours, or overnight. Drain and rinse again. Add water, bring to a boil and cook for 45 minutes.

While beans are simmering, heat oil in a small heavy skillet over medium-high heat. Add cumin, onion, garlic and ginger.

Stir and cook until onion starts to brown, about 4 minutes. Add tomato, coconut and cilantro, reduce heat and cook until tomato is soft.

Transfer onion mixture to the beans. (I like to throw some Braggs in the beans at this time for some saltiness, about 3 tbs.) Continue cooking beans until they are soft, about 15 more minutes. (Total bean cooking time is about an hour.)

Add cayenne, paprika, salt, and garam masala. (Add the garam masala at the absolute last moment to retain the flavors of the spices…yum.) Mix thoroughly. Garnish with fresh cilantro, if you wanna.

Serve with rice. Or brown rice (so nice).

*This is an adapted/modified recipe from several recipes. mish-mosh mamby-pamby if you will.