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Greek Baked Large Lima Beans

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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

Salt

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

DIRECTIONS

INGREDIENTS

Pacific Grain & Foods, LLC
4067 W. Shaw Ave. #116
Fresno, CA 93722
 
Tel: 559-276-2580