Lima Bean Soup

Lima Bean Soup
Serves 2
It's been so rainy cold that I've just wanted to make some bean soup.
I had wanted to find these enormous gigante beans, but Met Food wasn't selling any. I settled on some goya dry lima beans. Depending on how old your beans are, they may need a soak before you cook them or they may take a bit longer to simmer and soften. If your beans are fresher they should take less time to cook.

2 tablespoons olive oil
1 cup dry lima beans,
1 medium yellow onion, chopped (about 2 cups)
3 cloves garlic, chopped
1 drained peeled Italian plum tomato from a can, chopped
2 tablespoons red wine vinegar
1/2 teaspoon fine sea salt
3 tablespoon chopped cilantro leaves, plus more for garnish
1 small pasilla, ancho or other smokey dry chili, crumbled for garnish

Heat a large sauce pan over medium heat. Coat with olive oil. Add the dry lima beans, onions, and garlic and sautee, stirring frequently, until onions are translucent and browned around the edges, about 15 minutes. Add tomato and vinegar, cook until the liquid has evaporated.

Add 5 cups filtered water and salt and cilantro. Bring to a simmer, cook for 90 minutes, or until beans are very soft, Remove half the beans from the broth, mash them in a bowl with a fork and return them to the soup. Adjust seasoning, garnish with additional chopped cilantro and crumbled pasilla chili.