Instructions: Put lima beans in a bowl and add just enough water to cover by 2 inches, and soak them overnight. Remove skins. This is done by squeezing the beans, one by one, with the fingers, until they pop from their skins. In a large saucepan cook the skinned beans in enough salted water to cover them by 1 inch for 30 minutes.

Meanwhile, saute the onion in the butter and olive oil until golden brown. Cool slightly. Puree the beans, in batches, with the sauteed onions and bean cooking water, in a blender or food processor. Return bean puree mixture to pan and add the hot green sauce, tomato juice and tomato paste. Add salt to taste and simmer for 30 minutes.

Makes 10 servings.

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