I started by soaking the lima beans overnight. Cooking them for an hour and a half the next day does soften them up quite nicely.
They didn’t soften completely though. So the puree had a weird texture to it.
I found the texture uneatable. My daughter and husband ate the soup though.
I just couldn’t get past the texture.
Did my husband and daughter like it - sort of. We didn’t save the leftovers, so. . . .
BEAN AND FRANKFURTER SOUP
2 Cups Dried Lima Beans
4 Cups Water
2 Cups Vegetable or Chicken Stock
1 Onion, Sliced Thin
1 Tablespoon Salt
½ Teaspoon Pepper
½ Teaspoon Dry Mustard
3 Tablespoons Vinegar
3 Tablespoons Worcestershire Sauce
2 Tablespoons Brown Sugar
1 Pound Frankfurters
Soak beans overnight in water. Place beans in a large pan. Add water, stock, onions, salt, pepper and mustard. Simmer for 1 and ½ hours. Mash beans and return to pan. Add vinegar, Worcestershire sauce and sugar. Slice frankfurters and add to soup. Bring to a boil, simmer 15 minutes.
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