My parents and I discovered this Lima Beans dish during a visit to a local Greek restaurant called Lezvos - we all raved about the dish and my mother did an immaculate job at replicating it. I just served it as a side dish at my Golden Globes party - even though the Hollywood Foreign press wasn’t around to nominate these beans - my friends Charna and Caryn both said that it was award winning. Opa!
Ingredients:
28 oz Canned Diced Tomatoes or 6 large tomatoes diced
2 1/2 tbsp of Tomatoe Paste
1 cup chopped flat leaf parsley
1 clove minced garlic
1 cup chopped onion
1 cup olive oil (I only used 1/4 cup olive oil)
1 cup water - (omit a bit for canned beans)
3-4 tsp kosher salt
1/2 tsp ground pepper
1 pound jumbo lima beans or 2 cans lima beans
Directions:
If you are using dry lima beans you must soak them over night in water and then drain, and rinse them. Then place the lima beans in large pot with 16 cups of water and bring water to a boil and cook for 25 minutes. If you are using lima beans from the can you don’t need to soak or boil the lima beans.
Spray a casserole dish (3/4 casserole dish) with Pam. Combine canned diced tomatoes, tomato paste, parsley, garlic and chopped onions in the casserole dish. Then add olive oil, lima beans, water, salt and pepper. Bake for 2 hours if the lima beans are dry and bake for 45 minutes if lima beans are from can.
Enjoy!
Chef Cara
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