dried lima beans
8 cups of water
black pep on the big grind
extra virgin olive oil
set the oven to 350. then pick through the beans and add them all to a heavy bottomed oven safe pot like a dutch oven. It has to have a lid.
peel the onion and slice in half, and then in half again. add the onion to the pot. Peel the garlic cloves, roughly chop and add them in too. then add 2 slices of the prosciutto and then the 8 cups of water. I like to salt my beans here— quite liberally (at least 2 tbsp). heat gently over medium heat until just simmering.
pop the lid on the pot and add the pot into the 350 oven for 2hrs. check on them after 1hr and see how they are doing. the beans should always be just about covered in liquid, so add more water where you see fit. this is also a good time to check for seasoning, adjust accordingly.
the beans are cooked when they hold there shape, but are creamy and soft when you bite into them. meanwhile, over a medium heat char some asparagus and a little oil, and a pinch of salt.
add the beans and some of their liquid to a bowl. including some of the prosciutto. add the charred asparagus, a big pinch of flaky salt, a few cracks of black pep on the big grind, a glug of your favorite vinegar (i used champagne vinegar) and then a good glug of extra virgin olive slurp these for days to come, and they just keep getting better + better!