These are good. I mean really good. If you have tried gigantes in a greek restaurant before or made them yourself you know what I am talking about.
If you think you don’t like lima beans, like a lot of people, you need to try this recipe.
Tomato, onion, garlic, fresh parsley, olive oil. You get my point? Good. As in, really tasty.
I remember everyone hating lima beans as a kid, myself included, but I didn’t like much as a kid. Big, bad, scary lima beans. How did they get this reputation? I vaguely remember lima beans being green and dry.
Was it because they weren’t prepared properly? They certainly weren’t prepared like this. I wish someone had made this dish for me years ago.
The first time I tried it was with a group of friends at a greek restaurant here in Montreal, just off St. Denis. They brought us these beans as a starter, and we were all blown away.
I wasn’t even in to beans at the time, and none of my friends were either, that’s for sure. We were all into these baked lima beans though!
This dish makes a great lunch but is great in the evening, enjoyed with good friends and a glass of red wine. Give it a try and let me know how you like it. This can be served as a side dish, or as the main dish with vegetables on the side and fresh bread.
Greek Style Baked Lima Beans
note: 2 people can easily devour the amount of beans below. Feel free to double or triple or…the recipe.
1 cup dried lima beans, soaked overnight (2 cups if cooked- 1 can)
1 large onion, chopped
3 big tomatoes, cut in chunks
2 garlic cloves, finely chopped
1/2 cup flat leaf parsley, finely chopped
1/2 cup water + more if needed
3 tablespoons olive oil + more for serving
salt and pepper to taste
Drain the soaking beans and rinse. Cook lima beans in a pot covered by 2 inches of water for approximately 45 minutes until cooked, but still slightly firm. Cooking time will vary slightly depending on your beans.
Meanwhile, in an oven proof dish add 3 tablespoons of olive oil, onion, garlic and tomatoes.
Preheat oven to 375F.
Drain the beans and add them to the oven proof dish with the 1/2 cup of water and some salt and pepper.
Cover and put in the oven.
Bake for 30 minutes until the onions, garlic and tomatoes have softened and are smelling amazing.
Make sure to check on the beans a few times during cooking. If it looks a little dry you can add a little more water.
When it is cooked to your liking remove from the oven and add the chopped parsley.
Taste and season to your liking.
Enjoy as a side dish or on it’s own with some fresh whole grain bread..
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