Lima Beans For Lent (Lima Pasulj Za Pozajmio)

This dish is often served during Lent in place of meat along with the Serbian Potato Salad. We often had it with a Sunday meal because it tastes good and is simple to make. I liked it served cold from the fridge!

1 bag of raw lima beans or 2 large cans of lima beans drained
1 medium onion peeled and cut in half then into strips
Olive or vegetable oil
Salt and pepper to taste

If using bagged raw beans, sift through them to remove any stones or other debris. Put in a pot with plenty of water and soak over night. Drain the beans the next morning. Place the beans in a pot or Dutch Oven and cover with water. (For each cup of beans use three cups of water). Bring to a boil over medium-high heat. Reduce the heat and simmer until the beans are very soft, for about an hour and a half (cooking time will depend on the type and the size of beans, so check them from time to time). Drain and discard the water. Let the beans cool for about 15 minutes then add the raw onion and toss. Add the oil, salt & pepper to your liking then toss again. Serve warm or cold.