- 8 oz of dry Lima beans
- 1 chopped onion
- 1 can of Tomato puree (for best results, use the best quality canned tomatoes for this recipe like the San Merican Tomatoes or Italian imported tomatoes)
- 1 large bunch of fennel
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- Soak the beans for 48 hours or so (I forgot the soaking beans on the counter one extra day and got tasty results when I cooked them, thus I am repeating the “mistake” regularly)
- Preheat the oven at 325F
- Rinse the beans and put them in a cast iron pot (a clay/ceramic pot would do just as well as long as it has a tight filling lid).
- Add all the ingredients (except the salt which would harden the texture of the beans) to the pot.
- Place the pot in the oven and cook for approximately 5 hours depending on the beans texture and personal preferences.
- Stir the beans every hour to make sure the beans are cooking properly and the sauce is not getting dry and caramelizing. If the sauce gets too thick, add 1/2 cup of water and stir gently.
- Once the beans are cooked to the desired texture, add the salt to taste.