4Th Of July Baby Limas, Barbeque Style

• 3 cups cooked baby lima beans (2 cans, or preferably home cooked)
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 2 tablespoons cider vinegar
• 1 tablespoon tamari (gluten free)
• 2 tablespoons demerara sugar
• 1 tablespoon molasses
• 1 teaspoon dry mustard
• 1/2 teaspoon smoked paprika
• 1 tablespoon chili powder (blend)
• 1 teaspoon tamarind concentrate

1. If you are cooking the beans, soak 1 1/4 cup baby limas overnight (or quick soak: boil 2 minutes, soak 1 hour), drain; then cook with the onions and garlic until cooked through. Save the cooking liquid.
2. If you are using canned beans, add the onions and garlic to the drained beans.
3. Mix all the remaining ingredients for the sauce. Add to the pot with 1/4 cup of cooking liquid or water.
4. Bring to a boil, then keep at a fast simmer, stirring occasionally. Add more liquid as the sauce thickens. When it is dark and thick, and the beans are very soft, flavorful but still intact... it is done.
5. Cooking time can be an hour or more. Alternatively, it can be cooked in a slow cooker, to the same point of readiness.

beans, onion, garlic, tomato paste, cider vinegar, tamari, demerara sugar, molasses, mustard, paprika, chili powder, tamarind concentrate

Taken from food52.com/recipes/10585-4th-of-july-baby-limas-barbeque-style (may not work)