Ingredients (for 6 servings)
500 g lima beans -- 70 g extra virgin olive oil -- 1 dry onion -- 2 fresh onions -- 2 cloves of garlic -- 2 bay leaves -- 1 t. honey -- 500 ml chopped tomatoes -- 50 g white wine -- Zest from 1 lemon -- 1 t. rosemary -- 300 g water -- Salt -- Pepper
We put the beans in a bowl of salted water for the night. In the morning we strain them and we pour water to remove any salt left. We put them in a saucepan, add water, and transfer them to the fire letting them simmer for 1 hour. Then we strain them and put them aside.
In the same saucepan we mix the olive oil with the onion, celery, pepper, chopped garlic, the bay leaves, honey, and tomatoes. We let them boil for a few minutes and we pour white wine. When alcohol is evaporated we mix water, lemon zest, rosemary, pepper, salt, and the beans. We preheat the oven to 180° C (air). We transfer the beans to a baking pan (about 20x40 cm) and we add the fresh onions chopped. We cover with an aluminum foil and bake for about 1 hour, but tasting once in a while to see if they have become soft enough. Then we uncover the pan and continue cooking for about 10 minutes to let more water evaporate.
We serve with any salad we like, whole wheat bread, and wine or beer.