90 minutes
Dive into the warmth of the Mediterranean with these tangy, tomato-sauced lima beans. Infused with a blend of aromatic herbs and a touch of sweetness, this Greek-inspired dish is perfect alongside your favorite grains or as a vibrant addition to a meze platter.
Dried Large Lima Beans, soaked overnight
0 lb
each
Vegetable Bouillon Cube, dissolved in reserved bean liquid
each
tablespoons
Garlic Clove, minced
each
Medium Onion, finely chopped
each
Small Carrot, shredded
each
0 oz
teaspoons
tablespoons
tablespoons
tablespoons
teaspoons
teaspoons
Ground Nutmeg
pinches
to taste
Flat Leaf Parsley, finely chopped
cups
Mint, finely chopped
tablespoons
1. Bean Prep
Drain and rinse the soaked lima beans. Transfer them to a large pot and pour in water. Add bay leaves, cover, and bring to a boil. Reduce to a simmer and cook for 30 minutes, until beans are tender but still slightly firm. Skim off any foam. Drain beans, keeping 1 cup of the cooking liquid, and remove bay leaves.
2. Bouillon Mix
Dissolve the vegetable bouillon cube in the reserved cup of hot bean liquid and set aside.
3. Oven Ready
Preheat your oven to 375°F (190°C). Lightly oil a 4-quart Dutch oven or casserole dish.
4. Sauce Creation
In the Dutch oven or a separate saucepan, warm the olive oil and garlic over medium heat until fragrant. Add the onion, sautéing until translucent, about 3-4 minutes. Incorporate the carrot for another minute, then pour in tomatoes, bouillon mixture, red wine vinegar, tomato paste, maple syrup, oregano, thyme, salt, and nutmeg. Stir and cook to reduce slightly for 10-12 minutes. Season with black pepper and additional salt if needed. Fold in the beans, parsley, and mint.
5. Baking the Beans
Transfer the mixture to the prepared dish if not already in a Dutch oven. Cover and bake for 30 minutes, stirring occasionally. The beans should become tender and creamy inside.
6. Finishing Touch
Uncover and continue baking for 10-15 minutes to condense the sauce and achieve a richer consistency.
7. Rest and Serve
Let the dish cool for 10 minutes after baking. Serve warm and enjoy the medley of flavors.
Use the best quality canned tomatoes or fresh ripe tomatoes when in season. For lima beans, prefer fresh or properly thawed frozen ones.
Soak dried beans overnight and cook until just tender to prevent them from turning mushy in the tomato mixture.
Choose robust herbs like rosemary, thyme, or oregano for cooking and add delicate herbs like basil or parsley towards the end.
Season with salt and freshly ground black pepper in layers, and make a final adjustment after simmering.
Let the beans and tomatoes simmer slowly to meld the flavors and help the beans absorb the sauce.
Comments (0)