Hot Oinking Limas with Kale

In my pantry today:

  • 1 c soaked extra large lima beans
  • 2 c raw kale
  • 2 tbsp reserved sausage grease
  • 1 c dry basmati rice
  • 1 medium yellow onion, diced clumsily
  • 1 tbsp garlic paste
  • 1/2 tbsp mustard seeds
  • 2 tsp cayenne pepper
  • 1/2 c water
  • 4 tsp cayenne pepper
  • 1 tsp oregano
  • 1/2 tsp turmeric
  • 2 tsp asafoetida
  • 2 tsp sea salt
  • 1 tsp black pepper

Rinse your overnight-soaked lima beans and start them to boiling. Start out on H and reduce heat, upon rolling boil, to M to let them simmer until done. Start your rice to soakin while you’re at it, then clumsily dice up an onion. In a large stockpot (I like using these whenever multiple ingredients are involved for I am irrepressibly graceless — please feel free to use a deep saucepan if you want to be, y’know, cheffy about it), get your sausage globs from the fridge melting. Add onion and mustard seeds, cook on M for a few minutes then reduce heat to L and add garlic and 2 tsp cayenne. Mix well then let mingle while you de-stem your kale.

Put oregano, turmeric, asafoetida, salt and 2 tsp cayenne in a measuring cup then fill with water to the 1/2 c line, stir and set aside.

Now it should be about time to cook the rice, so do that. When the lima beans aren’t shameful to your mouth, drain and set aside. Turn heat back up to MH on the stock pot. When it’s sizzlin real good, toss in the kale, sear it, then add the lima beans and toss. Pour in the 1/2 c seasoned water, then cover the pot and reduce to L. Let it all sit on L for at least 5m. Serve over Basmati rice.

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