Braised Cabbage & Lima Beans over Toast

Drain the soaked beans and rinse. Place in a large pot and add enough water to cover by 2 inches. Bring to a boil over high heat. Adjust heat to maintain a gentle simmer, cover and cook until tender, 1 1/2 to 2 hours. (Alternatively, cook beans in a pressure cooker or slow cooker.) Reserve 2 cups of the cooking liquid and drain the beans.

Heat 1 tablespoon oil in the pot over medium heat. Add onion, garlic and a pinch of salt; cook, stirring occasionally, until the onion is starting to brown, 5 to 8 minutes. Stir in broth and the reserved cooking liquid, scraping up any browned bits. Stir in cabbage and ground pepper. Bring to a boil. Adjust heat to maintain a simmer, cover and cook until the cabbage is very tender, about 25 minutes. Season with the remaining 1/2 teaspoon salt.

Gently mix in the beans. Cover and simmer for 10 minutes. Serve the bean mixture over toast and top with the remaining 2 tablespoons oil, cheese and cracked pepper.