1 cup dry lima bean (butter beans)
2 tbp olive oil
2 cloves of garlic smashed with a chef’s knife
1 large onion, chopped
2 pint golden cherry tomatoes, halved
1 large green zebra tomato, chopped
Soak the beans overnight in 3 cups of water.
Place the beans in a pot, add 2 ½ cups of water and bring to a boil. Reduce to simmer and cook for an hour until the beans are tender. Drain the remaining liquid and set aside.
In a non-stick skillet, warm up the olive oil on low heat and add the smashed garlic cloves to the warming oil to flavor the oil. After five minutes discard the garlic cloves.
Add the chopped onion to the oil and sauté until the onion becomes limp and transparent. Add the golden tomatoes and half the green zebra tomato and sauté until they look wilted and softened. What you don’t want is to overcook the tomatoes – you want them warmed, wilted, softened, but not “decomposed”. Add salt to taste – depending on how much you like, but I like a small sprinkling.
Finally add the butter beans and sauté only for enough time to warm the beans, about 3-5 minutes. Remove from heat.
Serve in bowls with a bit of really good extra virgin olive oil drizzled on top and the remaining green zebra tomato as a side.