Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Dried lima beans 2 tb Roasted cashew nuts
-- soaked overnight OR... -- (Or more to taste)
30 oz -canned lima beans 2 Green onions; chopped
1 c Blackeye peas 1 tb Tomato sauce (ketchup)
-- freshly cooked or canned 1 Garlic clove; crushed
2 Celery sticks Salt and pepper; to taste
-- finely chopped 1/4 ts Cumin or jeera, ground
1 sm Red sweet pepper 3 tb Balsamic or wine vinegar
-- seeded and finely chopped 6 tb Olive oil

In a large bowl, mix the drained beans with the celery and sweet pepper.
Roast the cashew nuts, in a dry frying pan, until browned. Put on paper
towels and allow to cool. When cool, toss into the beans with the green
onions. Mix the tomato sauce, garlic, salt, pepper, cumin, vinegar and
olive oil together well. Pour over the beans and mix well. Allow to stand
for about an hour, before serving.

Source: Caribbean and African Cooking, by Rosamund Grant Typed for you by
Karen Mintzias

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