Hearty enough to be a meal in itself, this “stew” is also an excellent choice with grilled or roasted chicken.
11/2 cups dry baby lima beans
2 large carrots, peeled and diced
2 celery sticks, chopped in 1/4-inch slices
1 small cauliflower, cut in large pieces
2 bay leaves
2 thin slices fresh ginger root, peeled
1 teaspoon thyme leaves
1 tablespoon olive oil
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/4 cup minced fresh parsley
Salt to taste
1. Put the lima beans in a large bowl, add 6 cups of cold water, cover with plastic wrap, and soak overnight or for about 8 hours. If your house is hot, refrigerate the beans while soaking.
2. Drain and rinse the beans, then transfer them to a saucepot. Add water to just cover, bring the water to a boil, and skim off any foam. Turn off the heat and add the carrots and celery. Stir to combine, and add all vegetables to the slow cooker. Add water to barely cover the vegetables. Add the bay leaves, ginger slices, and thyme.
3. Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours.
4. When nearly ready, heat the oil on low in a small frying pan, and add the coriander, turmeric, and cumin. Heat gently for a few minutes, and using a rubber spatula, transfer spices and oil to the crockpot. Add the parsley, stir to combine, and season with salt. Cover and cook for another 15 minutes on Low.
5. Just before serving, remove the ginger slices and bay leaves.