I am replacing all my old spices as recipes call for them so the cayenne and thyme were freshly opened and tasted fantastic! My only substitution in this recipe was a green bell pepper instead of red for price sake.
1 bag frozen lima beans
1 cup water
2 14 1/2 ounce cans chicken broth
1 tablespoon vegetable oil
1 cup chopped onion
3/4 cup chopped red bell pepper
1/2 cup chopped celery
3/4 cup chopped green onions
2 1/2 teaspoons dried whole thyme
Salt and pepper to taste
Dash cayenne pepper
1 14 1/2 ounce can whole tomatoes, drained and chopped
1 11-ounce can whole kernel corn
Place beans in a large Dutch oven. Cover with water to 2 inches above beans, bring to a boil, and cook 2 minutes. Remove from heat, cover and let stand 1 hour.
Drain beans; add 1 cup water and broth. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until beans are tender.
Heat vegetable oil in a large skillet over medium-high heat. Add onion, saute 2 minutes. Add bell pepper and celery, saute 2 minutes.
Add green onions; saute 1 minute. Add onion mixture, thyme, and remaining ingredients to bean mixture; bring to a boil. Cover, reduce heat, and simmer 20 minutes.