Lima beans are combined with the smoky spicy flavor of chorizo and stewed with thyme, marjoram, garlic and tomatoes.
The key ingredient to this dish is the Spanish Chorizo de Bilbao - a pork sausage spiced with paprika and garlic originating from the Basque country. The chorizo is first chopped and briefly sautéed with garlic. Half of the chorizo garlic combo is then simmered with the lima beans. The remaining chorizo-garlic combo is then stirred into the fully cooked dish along with tomatoes and chopped parsley to garnish.
Prep Time: 8 hours (to soak the beans overnight)
Cooking Time: 2 hours
Active Cooking Time: 15 minutesSpecial Ingredient: Chorizo de Bilbao made in the U.S. is available in most chain U.S. groceries. Imported Spanish Chorizo de Bilbao are carried by Spanish Specialty Food stores or can be ordered online.
1 lb. Dried Lima Beans
1 Tablespoon Olive Oil
3 Chorizo de Bilbao chopped
4 Cloves Garlic minced
3 Fresh Thyme on stems
3 Fresh Majoram on stems
2 Tomatoes chopped
Soak the Lima beans in eight cups cold water overnight (about 8 hours).
Heat the olive oil in a hot skillet. Add the chopped chorizo and sauté for 3-4 minutes. Add the garlic and sauté for an additional minute. Remove the pan from the heat and set aside.
Drain the beans from the water. Transfer the beans to a large pot or dutch oven along with 8 cups of water. Add half the sautéed chorizo and garlic to the pot. Tie the marjoram and thyme in poultry twine to create a bouquet and add it to the pot. Bring the pot to a brisk simmer. Cover and let cook for 90 minutes to 2 hours depending on your preferred softness of the beans.
When fully cooked transfer the beans to a large bowl using a slotted spoon or strainer. Discard the thyme and marjoram bouquet. Season the beans with salt and pepper. Add the tomatoes and remaining chorizo and garlic to the bowl and carefully stir the ingredients to combine. Toss the parsley onto the beans to garnish. Serve and enjoy.