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Lima beans make this dish rich and satisfying. I love the sweet potatoes and the smoked paprika really adds something!

You can find the smoked paprika in a spanish specialty food shop. It is worth hunting down because it is a spectacular addition to dishes like hummus, my roasted red pepper sauce and other bean dishes.

Ingredients:

• 11/2 cups lima beans (large white beans) washed and soaked overnight
• 2 cm piece kombu
• 1bay leaf
• 1-2 onions cut in medium dice
• 2 yams or sweet potatoes washed and cut in medium chunks
• 1 leek- cut lengthwise, cleaned and cut in 2cm diagonals
• 1Tbls olive oil
• 1 dried chilli pepper (optional)
• sea salt
• shoyu
• fresh black pepper
• smoked paprika powder (available in Spanish speciality shops)
• small handful fresh coriander cleaned, dried and chopped
  

Instructions:

1. Place kombu, bay leaf and soaked lima beans in pressure cooker with water 3-4 cm above the beans, bring to a boil on med. flame.
2. Allow to boil with the lid off for 10 min. skimming off any foam that appears.
3. Put the lid on, bring up to pressure and pressure cook for 40 min.
4. Heat a med. Stew pan, add the olive oil and sauté the onion and chilli pepper until the onion is translucent about 5 min.
5. Add the yams and half a cup of water, add a pinch of sea salt, cover, allow steam to build up then turn down to simmer until tender – about 10-15 min.
6. Add the lima beans and half a cup of the cooking liquid to the vegetables add ¼ tsp sea salt and layer the leeks on top. Cover and simmer another 10 min.
7. Add 1-2 tsp shoyu , a grind of black pepper and cook off any excess liquid.
8. Remove to serving dish and garnish with smoked paprika powder and chopped coriander.