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.
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!