| 9 | 70 | 310 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 1 h | 4 |
| 227 gm | Lima beans, raw (giant Greek beans (gigandes), cooked, or Fordhook Lima Beans, canned & rinsed ) |
| 6 green onion (stem) | Green onion (chopped finely) |
| 1/4 cup | Extra virgin olive oil |
| 1 whole lemon(s) | Lemon juice (more or less to taste) |
| 1 tsp | Anise seeds (whole, not ground) |
| 1 tsp | Black pepper (freshly ground) |
| 1 tsp | Kosher salt |
| 1 tsp | Mustard powder |
| 1 tsp | Garlic powder |
Soak beans in 2 litres cold water overnight. Drain and rinse the beans. Transfer the beans into a heavy pot or saucepan. Add fresh water to the pot until the beans are covered (at least 1 inch of water above the beans). Bring the beans to a boil over medium-high heat. Reduce the heat to low once the beans have boiled. Allow the lima beans to simmer for 40 to 60 minutes or until tender. During the simmering process, stir the beans regularly to avoid sticking. Strain and store in the fridge in a container lined with paper towel to absorb excess moisture.
| Meat Alternative | 1.4 |
| Vegetables | 1.9 |
