Coconut Speckled Lima Bean Soup

I spent time recently in Charleston, a small coastal city that happens to have the oldest synagogue in continuous use in the US. It’s called Kahal Kadosh Beth Elohim and it was founded in1749.  It has a grand, columned exterior and the interior’s high ceilings, stained glass windows and rounded wooden ark make it all feel very formal and prominent. While much of Charleston’s foodie scene wasn’t for me (lots of non vegan food), I did visit a local farmers market and met someone selling beans. I grabbed a bag of speckled lima beans and created this recipe. The weather has been a mix of warmth (hence the coconut and spices) but also several cold snaps (thus a soup).

Kahal Kadosh Beth Elohim

Coconut Speckled Lima Bean Soup

Ingredients:

1/4 of a large onion, minced
1 large garlic clove, minced
3 tsp minced fresh ginger
1.5 tbsp lemongrass paste
Dollop of olive oil
1 can coconut milk
2 c. water
2 c. dry speckled lima beans (or use canned or frozen lima beans but adjust the cooking time)
Juice from 1-2 limes (depending on your preference)
1/4 cup chopped cilantro
salt to taste

Beans for sale at the farmers market

Preparation

1. Add a dollop of olive oil to a large pot over medium heat. Add the onions and saute until soft. Add the garlic, ginger and lemongrass and cook for 2 minutes.
2. Add the lima beans and mix.
3. Add the coconut milk and water. Bring to a boil and then low to simmer until the beans are soft, about 35 minutes. Do not add salt to the water because it will slow down the beans cooking process. You do not need to soak the beans in advance.
4. Once done, add the lime, salt, cilantro and serve

B’tayavon!