1 pound lima beans or chick-peas

½ cup olive oil

2 large onions, chopped

2 gloves garlic, minced

1 small can tomato puree

3 quarts water

1 tsp dried mint

Sea salt

Pepper

Soak beans overnight in water to cover.  Next day, drain water.  Add 3 quarts water and simmer for 2 hours or until beans are tender.  Add oil, onions, garlic, pepper, and tomato puree to the bean soup.  In last 15 minutes of cooking add mint and salt.