Lima Beans (serves 4-6)
4 cups of cooked lima beans
1 cup of liquid you used to cook the beans. I usually add onion and garlic powder and salt to beans before cooking and the bean liquid is delicious to use as a veggie stock substitute.
1 onion, diced
3 cloves of garlic, crushed
A splash of olive oil
Salt to taste
Freshly ground black pepper
1 teaspoon of Herbs de Provence (or other mixed herbs of your choice)
1 cup of tomato puree

Method
Sauté the onion and garlic with olive oil in a saucepan for about 10 minutes until it’s soft and translucent. Add salt and herbs and continue to cook for a couple of minutes. Add the beans, cooking liquid, tomato puree and black pepper. Simmer for about 10 minutes. Adjust the salt and pepper to your taste. Enjoy with toast as a much healthier baked beans on toast or for a simple supper add a load of sautéed leafy greens to your plate.