Ingredients

1 C. dried lima beans soaked overnight or. . .
30 ounce canned lima beans
1 C. blackeye peas freshly cooked or canned
2 celery sticks finely chopped
1 small red sweet pepper seeded and finely chopped
2 Tbsp. roasted cashew nuts (or more to taste)
2 green onions chopped
1 Tbsp. tomato sauce (ketchup)
1 garlic clove crushed
salt and pepper to taste
1/4 tsp. cumin or jeera, ground
3 Tbsp. balsamic or wine vinegar
6 Tbsp. olive oil

Cooking Instructions

In a large bowl, mix the drained beans with the celery and sweet pepper. Roast the cashew nuts, in a dry frying pan, until browned. Put on paper towels and allow to cool. When cool, toss into the beans with the green onions. Mix the tomato sauce, garlic, salt, pepper, cumin, vinegar and olive oil together well. Pour over the beans and mix well. Allow to stand for about an hour, before serving.
 
 
Jesus answered and said to him, "Truly, truly, I say to you, unless one is born again he cannot see the kingdom of God." (John 3:3)