Pennsylvania Dutch Baked Lima Beans
|Lima beans||2 Cup (32 tbs), dried|
|Water||1 Cup (16 tbs) (Or As Required)|
|Yellow onions||2 Large, chopped|
|Tomato paste||2⁄3 Cup (10.67 tbs)|
|Sesame tahini||1 Tablespoon|
|Blackstrap molasses||1⁄4 Cup (4 tbs)|
|Orange||1 , sliced into half|
1) Add 2 cups of lima beans in 6 cups of water and let it soak overnight. Drain and set aside.
2) You can save time by adding the beans into 6 cups of boiling water and cooking on low for 2 minutes. Remove from flame, cover the vessel and keep aside for at least 1 hour before draining.
3) Preheat the oven to 350 degrees.
4) In a large saucepan, add the drained beans and enough water to cover it. Boil for about 40 minutes or until the beans turn tender.
5) In a large skillet, add chopped onions and a little water to steam cook the onions. Add in more water to prevent the onions from burning.
6) When the onions have changed color, add tamari, tomato paste, 1/2 cup water, tahini paste and molasses.
7) Cut out two slices from each half of the orange and keep aside for garnishing.
8) Squeeze the juice from the remaining halves into the onion mixture. Stir well.
9) Add in the cooked beans, cook a minute and give the mixture a final stir.
10) Transfer the beans mix into an 8 X 8 inch baking dish and garnish with the orange slices.
11) Cover the dish with a foil and bake for 60 minutes.
12) Remove the foil and continue baking for another 30 minutes.
13) Serve the Pennsylvania Dutch Baked Lima Beans with steaming rice.