Two Day Three Hour - Lima Bean Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Lima beans are galled GIGANTES in Greek, which means giant . They are giant beans that I believe are misunderstood and under rated. Ingredients:
1lb lima beans |
2 celery stalks chopped |
1 carrot chopped |
4-5 tsp peppercorns (or to taste) |
1 cup chopped onion |
5-6 garlic cloves chopped |
3/4 cup of olive oil |
1 tsp sugar |
salt and pepper to taste |
1 tsp oregano |
1/2 cup of fresh chopped parsley |
2 cans of diced tomatoes (not drained) |
2 large fresh tomatoes sliced |
Directions:
1. Soak the beans over night, drain and place in a very large pot.
2. Cover with cold water, add chopped celery, carrot, and peppercorns, bring to a boil.
3. Reduce the heat and simmer until tender, about 2 hours.
4. Then drain, and put in baking dish.
5. Heat the olive oil, add onion and garlic, and sauté until transparent. Add tomatoes with juice, sugar and seasonings.
6. Remove from heat and add parsley.
7. Pour sauce over boiled Lima beans and vegetables.
8. Slice up two large tomatoes as garnish for the top and place across the top.
9. Sprinkle with salt, pepper, and oregano, dot a little more olive oil on each tomato slice.
10. Bake at 350 for 1 hour.
11. Might be necessary to add water if it gets too dry.
12. Don't cover when baking.
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