Greek Style Lima Beans
Transform simple dried lima beans into a Mediterranean masterpiece with this Greek Style Lima Beans recipe! Perfectly tender beans are simmered in a fragrant tomato and herb sauce infused with oregano, dill, and garlic, then baked to perfection for a rich and hearty flavor. A splash of lemon juice and fresh parsley adds a zesty finishing touch, while optional crumbled feta cheese elevates the dish with its savory creaminess. Ideal for serving as a comforting vegetarian main or a flavorful side dish, this recipe pairs beautifully with crusty bread or a vibrant Greek salad. With just a bit of prep and slow cooking, you'll enjoy an authentic taste of the Mediterranean that’s wholesome, satisfying, and irresistibly delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup dried large lima beans
- 0.25 cup olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 14-ounce can crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup water or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 0.25 cup feta cheese (optional)
Instructions
Rinse the dried lima beans and soak them in a large bowl of water overnight or for at least 8 hours.
After soaking, drain and rinse the beans again. Place them in a large pot of water and bring to a boil. Reduce the heat to medium-low and simmer for 1 hour, or until the beans are tender but not mushy. Drain and set aside.
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the crushed tomatoes, tomato paste, water (or vegetable broth), oregano, dill, salt, and black pepper. Stir to combine.
Fold the cooked lima beans into the tomato mixture, ensuring they are evenly coated. Simmer the mixture for 5 minutes to allow the flavors to meld.
Transfer the skillet or Dutch oven to the preheated oven. Bake uncovered for 45 minutes, stirring once halfway through.
Remove the beans from the oven and stir in the lemon juice and chopped parsley.
Serve warm, topped with crumbled feta cheese if desired, alongside crusty bread or as a side to a larger meal.
Nutrition Facts
Calories |
1542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 4070 mg | 177% | |
| Total Carbohydrate | 174.4 g | 63% | |
| Dietary Fiber | 48.1 g | 172% | |
| Total Sugars | 39.5 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 643 mg | 49% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 4976 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
