I make the best Lima beans (sorry Dad, but these are really special).
Sauté a chopped onion in olive oil.
Add several whole cloves of garlic.
Add farro or pearl barley (this one had both because I was using stuff up).
Add miso paste ( I used about 7 or 8 tablespoons).
Add Lima beans (previously soaked over night).
Add water to cover.
Add a couple of sprigs of thyme, a big sprig of rosemary, a spoonful each of dried tarragon and oregano.
Simmer until your beans are soft and ready to eat. 1-2 hours. Maybe 3 if you have stubborn beans.
30 minutes before you are ready to eat, throw some cornbread on to cook. Serve with Greek yogurt or sour cream.
Cook & the Books 