For the love of Lima/Food for Thought

This is going to be one of those combination type things. The awesome blogger and author Colleen Gleason put out a challenge to make lima beans more edible. And me, being a cookbook junkie, scanned my memory banks and I think I came up with something from the Moosewood Cooks at home cookbook. And its a combination post because I will call this this weeks Food for Thought as well.

As requested, two scrumptious looking recipes.

Tomatican

2 cups chopped onions
1 fresh chile minced or 1/4 teaspoon cayenne
2 tablespoons olive oil
2 teaspoons cumin ground
2 cups frozen lima beans
3 cups undrained canned tomatoes (28oz can)
2 cups fresh or frozen cut corn
1/4 cup chopped cilantro
salt to taste

garnish
avocado
seasoned tempeh
grated or shredded cheese

the recipe
In a heavy soup pot or saucepan saute onions and chile in the oil for about 5 minutes, until onions begin to soften. Add cumin and lima beans and saute, stirring for a few minutes. Add juice from tomatoes, cover and simmer for 5 minutes.
Chop the tomatoes in the can (or used chopped tomatoes). Stir tomatoes, corn and cilantro into the pot and cover. Simmer for another 10 minutes more, until veggies are tender.
Serve with salt and garnishes

Gigondes

1.5 cups drained canned gigondes, butter beans or lima beans
1 tablespoon olive oil
juice of 1 lemon
1 tablespoon minced fresh parsley or basil

Garnish
1/2 cup of a creamy garlic or ranch dressing

Gently rinse beans and drain again. Place drained beans in serving bowl. Sprinkle with olive oil, lemon juice, and parsley or basil. Mix gently with a wooden spoon. Store refrigerated for up to 3 days. Serve at room temperature. Drizzle dressing over top when serving.