California Foul

• 2 cups dry lima beans (or whatever legumes you have on hand) , soaked overnight
• 1 yellow or sweet onion
• 1/2 fennel root (optional)
• 2 leeks (optional)
• 3 stalks celery
• 1/4 cup capers
• 1 cup green or black olives (we use canned)
• 3-4 tomatoes
• 1-2 red peppers
• 3 cups vegetable broth
• 1 1/2 cups red wine
• 1/4 cup lemon juice
• 1/2 cup olive or coconut oil
• chile powder (make sure you get arbol or similar, with no msg; or use crushed red peppers)
• 1/4 cup paprika
• 4 tbsp cumin
• salt to taste

1. Soak lima beans overnight.
2. In a stock pot, bring veggie broth to boil. Add beans, wine, lemon juice, oil, and 4-5 cups water. Lower heat and let simmer.
3. Dice root vegetables,peppers and olives, and halve tomatoes. Add all to pot.
4. Add capers to pot. Stir, let simmer for 1 hour.
5. Add spices to pot, and salt to taste (remember, salt for 8 people is a significant amount of salt.) Simmer for 3 hours, adding water regularly. Foul is ready when beans are completely soft and all ingredients have cooked to stew.
6. Serve with bread and yogurt (optional). We like to serve with flatbread and kale salad.

beans, sweet onion, fennel root, leeks, stalks celery, capers, green, tomatoes, red peppers, vegetable broth, red wine, lemon juice, olive, chile powder, paprika, cumin, salt

Taken from www.epicurious.com/recipes/member/views/california-foul-52758291 (may not work)