Mesabaha of Lima Beans Recipe
This is the greatest gift I have the privilege of giving you, Passover, for life. Lima beans. It is the addictive substance that herds of young people who want it to sweeten their sleep come in at midnight. Lima contains 27% protein, most of all meat, and has a substance that breaks down all the sugars that are in the blood while eating. It's unlike all other babies and its ingestion is an indescribable pleasure. It's a gift from God, I'm just the messenger.
To prepare the beans:
1 lb dried lima beans
In a large bowl, pour in the beans and add water, 4 times the bean’s volume. Let soak overnight at room temperature. By morning, the beans should be more than doubled in size. Drain the water, rinse the beans and pour them into a pot. Cover with water and bring to a boil. Drain the water again and rinse.
1/2 cup olive oil
3 large garlic cloves
1 sprig of sage
1/2 green chili pepper
Red onion and tomato, to serve
Place all the ingredients in a heavy bottomed pot and cover with water, about an inch higher than the beans.
Preheat oven to 350℉
Place pot on the stove and bring to a boil, then immediately lower the flame. A forceful boil might dismantle the beans and make them smear.
Cover the pot with parchment paper and aluminum foil and place in the oven. Cook for three hours. The beans are then baked when they’re quiet and stable, without the turmoil of boiling. This way you’ll get whole, large, white and soft beans.
Remove from the oven, take off the cover and add salt. Gently shake the pot to make the salt penetrate through the deft of the beans.
To serve, transfer one serving (or however much you’d like) to a pan. Bring to a boil and watch as the liquids turn from clear to white, like a thick layer that binds the beans to each other.
Transfer the beans to a plate. Drizzle with olive oil, add some chopped green chili pepper, some chopped onion, and squeeze half a tomato (the seeds). Eat with a spoon while burning hot.