Name: Gigantes (Greek Lima Beans) recipe
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

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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

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

Alternatives to this recipe

Gigantes (Greek Lima Beans)