Lima Beans in Tomato Sauce
This is a Greek recipe. They will use the large lima beans called "gigantes."
- Put the beans in a generous amount of unsalted water, more than completely covering them. Bring to a boil, then simmer for 1 hour.
While the beans are cooking:
- Peel and finely chop the onion and garlic; set aside but keep them separate.
- Wash the carrot and celery, chop them finely, set aside.
- Take out 1 cup (8 oz / 250ml) of the water, and set aside, then drain the beans.
- Start heating your oven.
- Heat the olive oil in a deep, large frying pan over medium heat. Add the onion, cook until soft and translucent (about 10 minutes), then cook for a further 10 minutes with the addition of the garlic, celery and carrot.
- Now add the remainder of the ingredients including the bean water you set aside, but not the dill. Bring back to a simmer, and simmer for 10 minutes.
- Transfer to an ovenproof dish, and pop in the oven uncovered. Cook until the beans are tender and the sauce has thickened -- about 1 hour.
- Remove from oven and stir in the parsley.
- Garnish with the chopped, fresh dill, drizzle with some nice olive oil, and send to the table.
2 cups dried lima beans = 1 pound / 450g of dried lima beans. If you wish to soak the beans overnight first, you may do so: reduce the boiling time by half. Instead of the fresh tomatoes, you can use 2 cups (around 500 g / 16 oz) of tinned tomatoes.
Tried this recipe?Let us know how it was!