Gigantes Plaki (Baked Lima Beans)
Sarah
ingredients
- 1 lb dried lima beans, soaked overnight
- 3 tbsp olive oil
- 1 large yellow onion, finely chopped
- 2 garlic cloves, peeled and finely chopped
- 2 carrots, peeled and sliced
- 2 large tomatoes, peeled and chopped
- 2 tbsp finely chopped fresh flat-leaf parsley
- 2 bay leaves
- 1 tbsp tomato paste, dissolved in 1 cup warm water
- salt
- fresh ground black pepper
directions
- 1
Drain the lima beans and place in a large saucepan. Cover with cold water and bring to a boil, skimming off any froth with a slotted spoon. Simmer for 40 minutes or until most of the water has been absorbed. Drain and allow to cool.
- 2
Meanwhile, heat the oil in a large skillet over medium heat and sauté the onion and garlic for 10 minutes. Add the carrots and tomatoes and simmer for another 10 minutes.
- 3
Pre-heat the oven to 350°. Drain the cooked beans and place in a large ovenproof dish. Combine all the other ingredients with the beans and bake for 1 to 1 1/2 hours or until the beans are soft and most of the liquid has been absorbed. The beans should be slightly burnt on top.
Source: Sarah
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