Gigantes (Greek Lima Beans) recipe

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Ingredients

1 (16 ounce) package dried lima beans
2 (16 ounce) cans chopped tomatoes with juice
1 cup olive oil
3 cloves garlic, chopped
sea salt to taste
1 teaspoon chopped fresh dill

Nutrition Info

448.7 calories
carbohydrate: 40.4 g
cholesterol: : -
fat: 27.5 g
fiber: 11.8 g
protein: 13 g
saturatedFat: 3.8 g
servingSize: -
sodium: 171 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Preheat oven to 375 degrees F (190 degrees C).

  3. 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.

  4. Bake in preheated oven for 1 1/2 to 2 hours, stirring occasionally and adding water if the mixture appears dry.

Recipe Yield

8 servings

Recipe Note

This is a family recipe. In Greek, it's called 'Gigantes' which translates as 'Giants.' Try to find the largest dried lima beans possible. My aunt adds small canned sausages, but I prefer this meatless. Serve with feta cheese and a crusty bread. You can also substitute 2 teaspoons parsley for the dill if you prefer.

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