Lima Beans in Tomato Sauce

• 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.