LIMA**Greek Baked Beans

By

I liked these but Dan didn't even manage three bites so don't bother. They're a lot of work and makes a ton

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  • 4

Ingredients

  • 4 SERVINGS
  • 1 cup dried lima beans or white kidney beans
  • 2 tablespoons extra virgin olive oil
  • 1/2 large onion, chopped
  • 2 cloves garlic, sliced lengthwise
  • 1 1/2 stalks celery, diced
  • 2 carrots, diced
  • Several sprigs fresh thyme
  • 1 bay leaf
  • Big pinch dried oregano (preferably Greek)
  • 1 generous pinch chili flakes
  • 1/2 can (28 oz) diced tomatoes with juice
  • 1/2 cup water or chicken broth
  • 1 tablespoon honey
  • Coarse salt and freshly cracked black pepper to taste
  • 2 - 4 tbsp. minced fresh dill
  • 1/4 cup crumbled light feta, to serve

Preparation

Step 1

* Soak beans overnight in enough water to cover.

* Drain beans and transfer to a large saucepan.

* Cover with cold water and bring to a boil over high heat.

* Reduce heat to low and simmer, uncovered, for 30 to 45 minutes, or until beans are just tender. Drain.

* Meanwhile, heat oil in a large skillet over high heat. Saute onion and garlic for 4 to 5 minutes, or until golden. Stir in celery, carrots, thyme, bay leaves, oregano, chile, tomatoes, water, honey, salt and pepper.

* Bring to a boil, reduce heat to low and simmer, covered, for 1 hour, or until sauce has thickened slightly and vegetables are tender.

* Preheat oven to 350 degrees F.

* Combine sauce and beans and fresh dill in a medium baking dish and bake, uncovered, until the top is browned and most of the liquid has evaporated, about 50-60 minutes.

* Serve hot, warm or at room temperature with crusty or garlic bread and a bit of crumbled feta on top, if desired.

*NUTRITION:*

* Calories - 316
* Fat - 9.5
* Sat Fat - 2.1
* Carbs - 43.6
* Fibre - 12.3
* Protein - 13.5

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