Ingredients
- 1 pound lima beans
- 1 cup Alkalizing Vegetable Mineral Broth (AVM)
- 1 cup chopped onions
- 1 red bell pepper, chopped
- 1 rib of celery, chopped
- 2 - 3 cloves of garlic, minced
- ½ cup pure maple syrup
- ½ cup fresh tomatoes, puréed
- 2 tbsp blackstrap molasses
- 2 tbsp apple cider vinegar
- 1 tbsp mustard seed
- 1 ½ tsp celery seed
- ¼ tsp dulse or kelp
- ¼ cup fresh parsley, chopped
- 1 bay leaf
- ⅓ cup olive oil
Maple Baked Lima Beans:
Rinse beans well examining them to make sure there are no small stones in them. Place in a large bowl with plenty of hot water. Let soak for at least 8 hours or overnight. Drain and rinse well. Cover beans with fresh water so that the water doubles the volume in a large pot. Bring to a boil and reduce the heat. Simmer, partially covered, just until tender – generally around 30 minutes. Drain beans and place in a large bowl.
While the beans are cooking: Sauté onion, red pepper, and celery in water, adding the garlic at the end. Remove from the heat and set aside. Preheat oven to 325F.
Whisk together 1 cup of AVM Broth, the maple syrup, tomato puree, molasses, vinegar, mustard, seaweed, and parsley in a medium-sized bowl.
Combine beans, sautéed vegetables, maple syrup-tomato mixture and mix well. Add bay leaf. Pour into a large, shallow casserole and cover tightly.
Bake for 2 ½ to 3 ½ hours. Check periodically to make sure they have enough liquid, adding more vegetable broth, if necessary. Stir in olive oil, and remove bay leaf.