These beans were a Christmas gift to me and they are so fun to cook up! They look even bigger than a lima bean but taste nothing like one.
Soak the beans overnight and cook as usual. They're big so expect it to take a while. Lower heat is preferable here and don't stir them too much lest they crumble.
In a skillet, saute the vegetables until soft. Add the tomatoes and some of their liquid, mash the tomatoes, and cook for another 10 minutes. Stir in the broth and the wine. Add the cream and cook on low for another 5 minutes. Taste for salt.
Ladle the sauce over precooked beans, garnish with chopped parsley and a generous glug of olive oil.
You'll need to cook these bad boys ahead of time, and they really deserve a good overnight soak before cooking. Just because of how big they are.
This recipe is originally from Rancho Gordo.