Long, slow cooking makes the big beans creamy and especially tasty, and a little smoky sausage adds more flavor.
For the shopping list
Andouille or Smoked Sausage
Red Bell Pepper
From the kitchen
Combine the lima beans with the water, a teaspoon of salt, and a healthy glug (roughly 3 tablespoons) of olive oil in a covered, oven proof pot. Cook in the oven at 225F for at least four hours, adding water if needed to keep the beans covered (if you smell them cooking, check the water level). Cook them until they’re very soft.
Cut the sausage into quarter round pieces about 1/2 inch thick. Cook them in olive oil until very well browned, then remove from the skillet and set aside.
Use the same pan and fat to cook the onion with salt until well-browned, add the thyme flowers, pepper, and the rest of the vegetables, and cook until soft.
Add the sausage and lima beans, and crush some of the beans with potato masher or spoon. Simmer for 30-45 minutes. Serve with chopped green onion and parsley.
New Orleanians traditionally cook red beans Monday so they could simmer while the wash got done, but these are too good to only eat one day of the week.