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Greek Baked Lima Beans: Submitted by: Meg Martin | Date Added: 29 May 2019
Listed in: Beans, Grains, & Rice
Ingredients

1/2 lb. Dried large Lima beans
1/4 c. Olive oil
1 small onion, chopped
1 carrot, chopped
3 large fresh tomatoes, chopped
Salt and pepper to taste
1/2 c. Chopped fresh parsley or 1/2 T. Dried parsley
1 tsp. Dried oregano
8 oz crumbled feta

Cooking Instructions

Soak beans overnight in bowl using 3 times as much water as beans.
Next day, drain. Add to saucepan and cover with two inches water. Bring to gentle boil, reduce heat, simmer uncovered until tender 35-45 minutes. Drain beans. Reserve 1/2 cup cooking liquid.
Heat oven to 325.
In large oven proof pan/ casserole heat oil, add onion, cook for 2 minutes.
Add carrot, cook for another minute, add tomatoes and cook for 10 minutes until onion and carrot are soft.
Turn off heat. Add Lima beans, feta, cooking liquid, salt, pepper, parsley and oregano.
Bake uncovered for 1 hour. Serve hot or at room temperature.

Delicious reheated! From Zursun Idaho heirloom beans.

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