¡Las habichuelas gigantes!

The Goods*:

1 package Giant Peruvian Lima Beans (I neglected to recall the size of the package, but I think it was about 12 oz)

2 cups vegetable stock

1 portabella mushroom cap

1 shallot

3 cloves garlic

1 15 oz can of chopped tomatoes

1/2 cup orzo

Per the instructions on the Giant Peruvian Lima Beans: Soak the Giant Peruvian Lima Beans overnight. Dump the Giant Peruvian Lima Beans into a large bowl. Add enough water to completely submerge the Giant Peruvian Lima Beans in water. Cover with plastic wrap and refrigerate overnight.

After soaking, the Giant Peruvian Lima Beans will double in size and have wrinkled skin. Place the them in a medium saucepan. Add the stock and any additional water needed to fully submerge the Giant Peruvian Lima Beans. Bring the mixture to a boil, then turn the heat down to low. Simmer for 30-45 minutes.

Fill a small saucepan three quarters with water. Place on high heat to boil. Finely dice the shallot and garlic. Slice the mushroom lengthwise into thin strips. Add a few spritzes of oil to a medium sauté pan and set the heat to medium. Cook the mushrooms for a few minutes on medium heat. Reduce the heat to medium-low and add the shallots. After the shallots are translucent, add the garlic. After one more minute, add the tomatoes and fully cooked Giant Peruvian Lima Beans. Cook the orzo according to the box directions. Serve the Giant Peruvian Lima Beans over the orzo (or all mixed up).

*I've been meaning to try out giant beans for a while. I saw these Giant Peruvian Lima Beans while strolling the aisles at WF and had to give them a try.