Tiger’s Eye Beans with Lime and Cumin

-Soak 1 pound of Tiger’s Eye beans from 3-12 hours (beans are fresh so soaking can be brief).

-Finely chop the following; 2 cloves of garlic and 1 onion.

-In a large pot, heat 2 TBS olive oil and then add the chopped vegetables.

-Sauté for 5 minutes, then add 1 TBS ground cumin, 8 cups chicken broth or water and 1 tsp sea salt.

-Bring to a boil and cook until the beans are buttery and soft, about 1 to 1.5 hours.

-Finish with 1 tsp grated lime rind, 2 TBS lime juice and 1 bunch fresh cilantro finely chopped.

-Taste for salt and serve with a dash of hot sauce.