this is a simple soup and i always wish that i made more of. i love lima beans but, when dried, they take sooo long to cook up. baby lima solve that problem, cooking up with out presoaking in less than one hour. i feel like chipotle peppers have become a bit of cliche, but here chipotle peppers and their adobo sauce add a lot of complexity, heat, and acid to the soup. you could add other vegetables (corn and squash come to mind) but i really enjoy this soup like it is in its simplicity. i ate this throughout the week of both illness and midterm deadlines and looked forward to every bowl.
baby lima bean and chipotle soup
perfect from 101 cookbooks
1 lb baby lima beans, pick over and rinsed
10 cups water
1 head of garlic with the top cut off, exposing all of the cloves
2 tbsp olive oil
1 medium onion sliced in to half moons (pole to pole) i forgot to do this and just did a medium dice and it worked out fine
2 chipotle peppers with some of their adobo sauce
squeeze of lime, cilantro, diced avocado for garnish
in your soup pot, combine the beans, water and garlic. bring to a boil, reduce to a simmer, cook until almost done (30-40 minutes.)
meanwhile, in a heavy skillet, heat the oil and add the onions. sautee until it starts to soften. chop up the peppers and add to the onions along with some of the adobo. cook for a couple more minutes.
add the onion mixture to the pot of beans and season. simmer for about 5 more minutes. taste and adjust the seasoning as needed. remove the head of garlic or serve around it. garnish with lime, cilantro, or avocado.