Cooking time: 2 1/4 — 2 3/4 hours
ingredients
serves 6
2 tablespoons butter
1 large onion, thinly sliced
14 ounce canned tomatoes
1/2 cup dried butter (lima) beans, soaked overnight
1 bay leaf
3 3/4 cups stock or water
salt
freshly ground black pepper
method
1. Melt the butter in a saucepan. Add the onion and fry until softened. Stir in the tomatoes with their juice and cook for a further 2 minutes.
2. Drain the beans and add to the pan with the bay leaf and stock or water. Bring to the boil, then cover the pan and simmer for 2 - 2 1/2 hours or until the beans are tender. Discard the bay leaf.
3. Mash or blend the soup to a puree and return to the pan. Add seasoning and reheat.
