Greek Style Lima Beans Recipes

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid. , Place beans in a large saucepan; add bay leaves and water to cover by 2 in. Bring to a boil. Reduce heat; simmer, covered, until beans are tender, 1-1/4 to 1-1/2 hours. Drain., In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add next 6 ingredients. Stir in drained beans and remaining oil; toss to combine. Sprinkle with additional parsley.

Steps:

• Add the beans to a pot with enough cold water to cover well. Bring to a boil, lower the heat, cover, and simmer until just soft throughout but not quite cooked, approximately 50 to 80 minutes, depending on the beans. Drain and set aside.
• Preheat the oven to 325 degrees F.
• Heat olive oil over medium heat in a Dutch oven. Add onion and cook until soft. Add the garlic and cook for 30 seconds. Add tomatoes and their liquid, 2 cups water, honey, cloves, salt, and pepper and boil gently for 20 to 30 minutes or until it begins to thicken. Stir in the parsley and remove from heat.
• Place the beans in an oven-proof dish, pour tomato mixture on top, stir and spread mixture out evenly. Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top. Remove from the oven and let sit for 10 minutes before serving. Serve hot or at room temperature.

Steps:

• Place the lima beans in a large saucepan. Pour enough water to fill to 2 inches above top of the beans. Allow to soak overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Place the saucepan over medium heat; bring to a boil; reduce heat to medium-low and simmer 20 minutes; drain. Pour the beans into a 9 x 13 baking dish. Add the tomatoes, olive oil, garlic, salt, and dill; stir.
• Bake in preheated oven for 1 1/2 to 2 hours, stirring occasionally and adding water if the mixture appears dry.

Steps:

• Cook lima beans, water, 2 tablespoons oil, 1 tablespoon parsley, garlic, and salt in a 2-quart heavy saucepan, tightly covered, over moderate heat, stirring occasionally, until beans are tender, 17 to 20 minutes. Season with salt and pepper and transfer to a bowl. Serve sprinkled with remaining tablespoon parsley and drizzled with remaining tablespoon oil.
• Makes 4 servings.

Steps:

• Combine the drained beans and water to cover by 3 inches in a large, oven-proof casserole or Dutch oven, and bring to a boil. Reduce the heat, cover and simmer 30 minutes.
• Meanwhile, preheat the oven to 375 degrees. Heat 2 tablespoons of the olive oil in a medium size, heavy skillet over medium heat, and add the onion. Cook, stirring often, until tender and lightly caramelized, 10 to 15 minutes. Remove from the heat.
• After 30 minutes, drain the beans and return them to the pot. Add the remaining olive oil, the tomatoes and the liquid in the can, bay leaf, honey, and 2 cups water or enough to just cover the beans. Stir in the onion, and bring the mixture to a simmer. Cover and place in the oven. Bake one hour, stirring often and adding water if necessary. Add the tomato paste, vinegar, salt and pepper. Cover and simmer for 30 more minutes, until the beans are tender and the mixture is thick.
• Stir in the dill, cover and let sit 15 minutes. Taste and adjust seasonings. Serve with thick slices of country bread.