Giant Limas simmered in Tomato -- toothsome, vegan, gluten free, and great

I really like this dish. My husband says it reminds him of lasagna. The first time I made it, I used yellow tomatoes. I lie the toothsome quality of the giant limas. A far cry from the hated freezer-burn lima beans of my childhood.

ingredients:

4 tbsp extra virgin coconut oil

1 medium onion, finely chopped
2 cloves of garlic, finely minced

3 cups dried giant lima beans, boiled for 2 minutes, soaked for 2 hours, and rinsed really well

1/4 cup dried mushrooms

3 L tomatoes, finely diced

1 tbsp sea salt
1 tbsp marjoram
1 tsp chili powder
black pepper


directions:

1. In a large pot, melt the coconut oil
2. layer in the garlic and onion
3. layer in the rinsed and drained giant limas
4. crumble on the mushrooms
5. layer on the tomatoes
6. sprinkle on the seasonings
7. simmer for 3 hours
8. stir
9. simmer for at least 1 more hour, or until the water from the tomatoes has been absorbed