I had about two pounds of tomatoes and a bag of Bob’s Red Mill Premium Lima Beans hanging around so I made this.

Ingredients for around 10 servings

28oz dry lima beans (or one 28oz bag of Bob’s Red Mill Lima Beans) – soaked in water last night for today

1/2 oz fresh oregano sprigs

2 Tablespoon dried thyme

4 bay leaves

1 onion – cut in half

1 banana pepper – cut in half (not the sweet…the regular that is actually hot)

2 carrots – cut in half

14 oz Italian crushed tomatoes (or tomatoes that you removed skin and roasted at least 4 hours)

1 garlic clove – ground to paste or microplane

3 Tablespoons red wine vinegar

2 lb assorted heirloom tomatoes – cut in bite size pieces

2 Tablespoons bomba calabrese (I like the Coliccio brand even though it’s very inconsistent….sometimes it’s mild, sometimes it’s a bomb of fiery heat…but it usually is full of flavors)

fresh torn basil to taste (about 10-20 leaves depending on size)

sea salt to taste (up to a Tablespoon added near end)

Directions

Drain and rinse the lima beans and add them to a large pot with water to cover the beans about two 1/2 inches on medium high heat. Add the oregano, thyme, bay leaves, onion, banana pepper and carrots. When the beans start to boil turn down the heat to a slow simmer and cook till the beans are tender…….(about an hour).

While the beans are cooking make the tomato vinaigrette. In a medium bowl add the crushed Italian Tomatoes, heirloom tomatoes, garlic, vinegar and bomba and mix well and put to the side or in the refrigerator.

When the beans are done you drain them. (***you might want to save the flavorful bean water for a soup…later in the week you can turn this into a bean soup) Toss out the bay leaves, oregano stems, onions and carrots. When the beans are cool carefully mix together the beans with the tomato mixture. Taste and add salt to your liking. Serve with fresh torn basil.

Enjoy!