1 pound dried large lima beans, soaked overnight
¼ cup olive oil
2 large yellow onions, diced
4 cloves garlic, sliced
2 quarts chicken stock
4 bay leaves
1 teaspoon dried thyme
1 28-ounce can diced tomatoes with Italian seasoning
1 6-pound bone-in leg of lamb, roasted medium-rare (can be leftover)
8 ounces large pearl onions, roasted and peeled
1 pound fresh mixed forest mushrooms, washed
1 bunch fresh green kale, washed
In a one gallon soup pot, sauté the onions and garlic with half of the olive oil until tender (approximately 10 minutes). Add the beans, stock, bay leaves, and thyme and simmer, partially covered, until the beans are tender – about 2 hours. Drain the cooking liquid into a saucepan, add the tomatoes, and cook over medium heat until the liquid is reduced and reaches sauce consistency. Add the beans.
In a large skillet over medium heat, add the remaining olive oil, the peeled pearl onions, mushrooms, and kale. Sauté until tender, stirring often. Add the mushrooms to the bean mixture.
Slice the lamb into thin slices and arrange on the Tagine plate. Pour the bean-mushroom mixture over the lamb, cover, and heat in a hot oven for 15 minutes. Serve.