|Lima beans/Black eyed peas / kidney beans||1 Pound|
|Olive oil||1⁄2 Cup (8 tbs)|
|Canned tomato paste||3 Ounce (Half 6 Ounce Can)|
|Garlic||3 Clove (15 gm), minced|
|Parsley sprigs||2 , chopped|
|Celery||1 Cup (16 tbs), chopped|
|Bay leaf||1 , crumbled|
|Onions||5 Medium, thickly sliced|
|Carrots||1 Cup (16 tbs), chopped|
Soak beans overnight and cook until tender as directed on package.
Saute vegetables and garlic in olive oil; add tomato paste.
Add the water, salt and pepper, parsley, bay leaf, oregano, and thyme, and simmer until vegetables are tender and most of the liquid has cooked away.
Add beans, mix well, and cook 10 minutes longer.
Allow to stand 1/2 hour before serving.