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1 lb Large dried limas; (butterbeans)
1 tb (rounded) dried onion; or to taste*
2 Chipotles; (dried type), torn up, or to taste
2 ts Rosemary
2 sm Bay leaves
1/2 ts Thyme
1/4 ts Celery seed **
Salt to taste
Brown rice; maybe a cup
* don't substitute fresh; surprisingly, in this dish, it's not as good.
** very approximate, but don't overdo it. several dashes Maggi seasoning
(look near the Worcestershire in most supermarkets, or with the Latino food
at Meijer's; it's a dirt-cheap vegetarian way to add richness to soups and
Put everything but the Maggi, rice and salt in a slow cooker (salt makes beans
get tender much slower.) Cook on "high" till the beans are tender and the
smell is driving you crazy; 20-30 min. before ready to serve, add rice,
salt and Maggi.
Makes maybe five or six big bowls.
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