Greek Lima Beans & Tomatoes
Time for another installment from /52weeksofcooking. I’ve been rather bad lately, thanks to trips and work and illness but I’m hoping to start working on the backlog of entries while keeping up with the current “instructions”. This week Greek is the word, and after a brief temptation to make my own phyllo dough I decided to recreate a side dish I had many years ago in Indianapolis. This simple, and very hearty, dish featured giant lima beans baked in a delicious tomato onion sauce and then served with a flatbread. I skipped the flatbread in favor of some fresh sourdough and a bit of leftover brown rice, while recreating the tomato sauce as best as I could remember.
2 tbsp olive oil
2 cloves garlic, diced
1 vidalia onion, diced
1 lb tomatoes, half halved and half diced
2 sprigs fresh rosemary, diced (about 1/2 tbsp)
1 tbsp fresh thyme, diced
2 cups low sodium vegetable stock, divided
1 lb lima beans, presoaked
- Heat the olive oil in a large saute pan over medium heat.
- Add the garlic and onion and cook for 7 minutes, then add the diced tomatoes along with the fresh herbs. Cook for an additional 7-10 minutes, breaking down the tomatoes, before adding half of the stock.
- Bring the mixture to a quick boil before turning the heat down to low. Allow to cook for 10-15 minutes, the sauce should start to thicken.
- Meanwhile preheat the oven to 350.
- Pour the lima beans and the halved tomatoes in to a large casserole dish. Pour the sauce over top and then bake in the oven, covered for 30 minutes. Remove the lid, stir, and then bake uncovered for a remaining 15 minutes.
- Allow to sit for a few minutes before serving and enjoy!
This would also do well over small pasta noodles or as a side dish, depending on your mood. When I had it way back when it was served with stuffed grape leaves, which are on my list of things to attempt!