Carefully sort beans and rinse thoroughly. Soak beans in three times their volume of cold water for 8-12 hours.
Drain soaking water, add fresh water to cover beans by 3 inches. Bring water to simmer, and cook beans,
uncovered, until tender, approximately 1-1/2 to 2 hours. Season with salt in the final stages of cooking.
Spicy Peruvian Succotash
5 slices thick-cut bacon, diced
1 small sweet onion, diced
2 tablespoons Organic New Mexico Chile Flake
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1-1/2 cups cooked Peruvian Lima Beans
1 cup cherry tomatoes, halved
1-1/2 cups fresh corn kernels
1 tablespoon sherry vinegar
1/4 cup picked cilantro leaves
1/4 cup roughlly chopped arugula
Fry bacon on medium heat in a large skillet until crispy, then remove to drain on a paper towel, leaving excess
rendered fat in the pan.
Add onion and cook until translucent, about 4 minutes.
Add garlic, chile flake, salt and pepper and sauté just until aromatic, about 1 minute.
Add cooked Peruvian Lima Beans, tomatoes and corn to pan, and cook just until tomatoes are tender, about 4
Finish by adding sherry vinegar, then turn off heat, fold in cilantro and arugula and let sit for 10 minutes before
Makes about 6 servings