1 lb dried lima beans / butter beans
2 carrots, peeled and cut into rounds
2 stalks of celery, peeled and sliced 1/2 inch thick
4 cloves of garlic, peeled and then finely sliced
8 cups of water, or more if needed
salt
black pepper
olive oil for serving
vinegar for serving
begin by setting the oven to 350.
add all of the ingredients to a heavy bottomed pan (i always use a dutch oven) and cover with the water.
over medium to high heat, bring up to a simmer on the stove top. once at a simmer, place the lid on and move into the oven.
the beans can take between 2-3hrs depending on your oven but check on them every hour, and add more water if needed. the beans should always be just submerged.
enjoy these beans on their own as is, as a side dish with a splosh of vinegar, with some crusty bread dipped in to soak up all of those delicious bean juices, or maybe on toast with some thick french butter and loads of black pepper!
