serves 8
- 1 lb dry lima beans, soaked and rinsed
- 1/2 c extra virgin olive oil
- 3 stalks celery, chopped (including any leaves)
- 1 large onion, chopped
- 8-10 cloves garlic, minced
- 3 large tomatoes, chopped (about 3 cups)
- 1/4 c chopped fresh flat leaf parsley
- 2 bay leaves
- 1 tsp dried oregano (optional)
- 1/2 tsp dried marjoram (optional)
- sea salt and freshly ground black pepper
Preheat oven to 375F.
Place the soaked Lima beans in a 9x13 pan.
In a deep skillet over medium heat, warm the olive oil. Add the celery, onion, garlic, and tomatoes. Cook for 8-10 minutes, stirring occasionally, until the mixture forms a nice, juicy gravy. Stir in the parsley, bay leaves, oregano (if using), and marjoram (if using). Season with a few pinches of salt and a few grinds of black pepper.
Pour the gravy over the beans and mix well.
Cover with foil and bake for about 1 1/2 to 2 hours, or until the beans are tender.
Original Greek Lima Beans Blog Post
