Preheat oven to 350 degrees
Heat the oil in a large pan.
Cook the onion, carrots and celery until soft and the onions are translucent. Add the garlic, stir until fragrant. Add tomatoes, bay leaves, chili flakes, pinch of salt, oregano, ¾’s of the parsley, dill.
Simmer on low boil for 10 minutes Add sugar (or honey), and vinegar to sauce
In an ovenproof dish place the beans and the sauce, and 2 cups of liquid. Cook for 1 hour. Check the beans after 30 minutes to make sure there is liquid stilhe l in the dish. Juice will have thickened, but you want to make sure the beans don’t dry out
After an hour the top will become crispy.
Crumble the feta and remaining parsley.
Sprinkle over beans and serve
3 Tablespoons Olive Oil
1 Large onion, coarsely chopped
2 peeled and diced carrots
2 garlic cloves crushed
400 grams/1 14 ounce can of chopped tomatoes
2 Tablespoons tomato puree
3 bay leaves
½ teaspoon chili flakes
½ teaspoon dried oregano
Large bunch of parsley, coarsely chopped
3 sprigs of dill, stems removed, coarsely chopped
½ teaspoon brown sugar or honey
1 tablespoon red wine vinegar
2 ¼ pounds cooked large lima beans or 4/14 ounce cans of large lima beans
200 grams/7 ounces feta cheese