Giant Limas With Winter Squash

• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 pound (about 2 1/2 cups) dried giant lima beans, rinsed
• 2 quarts plus 1 cup water
• A bouquet garni made with a bay leaf, a Parmesan rind and a sprig each of sage, thyme and parsley
• 1 pound winter squash, peeled and cut in small dice
• Salt to taste
• Freshly ground pepper
• 2 tablespoons slivered fresh sage leaves
• Freshly grated Parmesan for serving (optional)

1. Preheat the oven to 325 degrees.
2. Heat the olive oil over medium heat in a large, heavy ovenproof casserole or Dutch oven and add the onion.
3. Cook, stirring often, until it is tender, about 5 minutes.
4. Stir in half the garlic and cook, stirring, until it is fragrant, 30 seconds to a minute.
5. Add the beans, water and bouquet garni and bring to a simmer.
6. Cover and place in the oven for 45 minutes.
7. Remove the casserole from the oven and stir in the remaining garlic, the winter squash, and salt to taste.
8. If the mixture seems dry, add a little more water.
9. Return to the oven and bake an hour longer, or until the beans and squash are very tender.
10. Remove from the heat and remove the bouquet garni.
11. Adjust salt, add pepper to taste and stir in the slivered sage.

extra virgin olive oil, onion, garlic, beans, water, bouquet garni, winter, salt, freshly ground pepper, sage, serving

Taken from cooking.nytimes.com/recipes/12187 (may not work)