- 1 pound heirloom Christmas lima beans
- 10 cups unsalted vegetable or chicken broth (or water)
- 3 ribs celery, chopped
- 2 medium onions, chopped
- 2 carrots, trimmed, peeled, halved, chopped
- 2 cloves garlic, finely minced
- 1 small jalapeno or serrano
- 2 bay leaves
- 2 small fresh thyme sprigs (or 1/4 teaspoon dried)
- 1 tablespoon salt plus 1 teaspoon
- 2 cups long grain brown jasmine rice
- 12 ounces (3 to 4 cups) shredded cooked roast pork or ham
- 1/4 to 1/3 cup chopped fresh cilantro
- Red hot sauce
Put beans into a large (4 or 5-quart) saucepan.
Add cold water to cover.
Heat to a full boil.
Turn off heat and let stand 1 or 2 hours.
Return soaked beans to pan.
Add 8 cups of the broth and the celery, onions, carrots, garlic, jalapeno, bay leaves and thyme.
Heat to a boil.
Reduce heat to a simmer, and partly cover the pan.
Cook, stirring often and adding remaining 2 cups broth as needed, until beans are tender, about 2 hours.
Stir in 1 tablespoon salt.
Simmer 15 minutes more.
Meanwhile, cook rice in 2 2/3 cups water with the remaining 1 teaspoon salt in a rice cooker according to the manufacturer's directions.
(To cook rice on the stovetop, bring the rice, salt and 3 1/2 cups water to a boil in a saucepan. Reduce heat to a simmer; cook, covered, until water is absorbed, about 40 minutes.)
Ladle 2 cups of the beans and their cooking liquid into a blender; puree smooth.
Drain off the liquid from remaining beans; return beans to pot.
Stir in pureed beans and pork.
Heat through on low heat.
Taste and adjust salt.
Serve bean mixture over a scoop of rice in warm bowls.
Sprinkle generously with cilantro.
Pass hot sauce.