The beans are just bursting with vegetables, onions and herbs, then we add in that amazingly healthy olive oil, the Mediterranean diet at its best...
They are literally a meal on their own, they really are! I actually prefer them as a meal to be honest. With a nice hunk of Feta cheese and a couple of slices of crusty bread? I'm good to go!
These would be perfect to bring to a picnic or potluck as well, since there is no dairy or meat in them. They can be served warm, or at room temperature. In other words, they're delicious!
Ready for this very easy and delicious recipe? Here we go;
Prep time: 35 minutes *see notes for beans*
Cook time: 60 -70 minutes
Yield: 6-8 servings
1lb (454 g) Large Lima beans
20 Oz (794 g) crushed tomatoes
1 medium onion, diced (or 4-5 green onions diced)
1 cup carrots, sliced or diced
1 cup celery, diced
1/2 cup fresh parsley, minced
2/3 cup olive oil
1-1/2 tsp salt
1/2-3/4 tsp black pepper
4-5 cups water
*Notes: I personally always forget to soak the beans overnight, I have to confess. So I usually use the quick soak method. I pick through the beans, rinse them and place them in a medium stockpot. To which I add enough water to cover the beans by about 2 inches. I then bring it to a nice boil, let it go for a few minutes. Turn off heat and cover. The beans should be ready in a few hours.
-Drain and rinse your beans and set aside.
-Pre-spray a 13 x 9 baking pan and set aside. Preheat oven to 350F.
-In a large saute pan, add your olive and heat. Add your onions and saute for a few minutes till they start to soften. Add in your carrots and celery, saute for a couple more minutes.
-Add the beans. Stir to incorporate the vegetables and then add the crushed tomatoes. Finally add your parsley, stir.
-Place the baking pan on a larger baking sheet and bake for 60 minutes uncovered, stirring every 30 minutes. This should be the exact of amount of water needed. However, oven's vary so, if you see that all the water has evaporated, taste a bean. If it is plump and delicious the beans are ready. If they still need to be cooked a little more, then add about 1/2-1 cup more water and bake for a little longer.
That is it, how easy was that right? I know. The oven is doing all the work for you!! I have not made these beans in the crock pot, maybe that should be my next experiment. I would love to make them over the summer without heating up the house.
Served with a nice beef, lamb or chicken shish ke bob? Oh yeah... Summer time at its best!
Till next time!!
Dishin with Didi