Giant Lima Bean and Stewed Tomatoes Recipe

Looking for an easy Giant Lima bean and stewed tomatoes recipe? Learn how to make Giant Lima bean and stewed tomatoes using healthy ingredients.


Submitted by mcpaca

Makes 5 servings



from http://www.foodandwine.com/recipes/giant-lima-beans-with-stewed-tomatoes-and-oregano-pesto

Recipe Ingredients for Giant Lima bean and stewed tomatoes

2 cups dried lima beans
1 t salt
5 tablespoons extra-virgin olive oil
1 medium onion, finely diced
1 garlic clove, minced
16 ounce can tomatoes, chopped
2 t oregano
4 oz feta cheese
1/2 cup bread crumbs
1/4 cup extra-virgin olive oil
2 t oregano
2 t parsley
1 garlic clove, minced
1/8 t salt

Recipe Directions for Giant Lima bean and stewed tomatoes

  1. Prepare the Lima Beans: In a large saucepan, cover the lima beans with 2 inches of water and bring to a boil. Simmer over low heat, stirring occasionally, until the limas are just tender but still al dente, about 2 1/2 hours; add water as needed to keep the limas covered by 2 inches. Season the limas with salt and let stand at room temperature for 5 minutes. Drain the limas, reserving 1 1/2 cups of the cooking liquid.

  2. In a medium saucepan, heat 3 tablespoons of the olive oil. Add the onion and garlic and cook over moderately low heat until softened, about 8 minutes. Add the tomatoes, oregano and the reserved bean cooking liquid and simmer over low heat, stirring occasionally, until the sauce has reduced to 1 1/2 cups, about 1 hour. Season the tomato sauce with salt.

  3. Meanwhile, Make the Pesto: In a mini food processor, combine the olive oil with the oregano, parsley and garlic and pulse to a coarse puree. Season the oregano pesto with salt.

  4. Preheat the oven to 425. In a 9-by-13-inch baking dish, mix the limas with the tomato sauce and sprinkle the feta on top. Bake in the upper third of the oven for about 40 minutes, until the beans are bubbling and the cheese is browned. Remove the baking dish from the oven and let stand for 10 minutes.

  5. Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the bread crumbs and cook over moderately high heat, stirring, until toasted, about 3 minutes. Season with salt.

  6. Top the beans with the bread crumbs, dollop with the oregano pesto and serve.

Categories

Beans, Main Dish, Greek

Nutrition Facts
Serving Size 237.2g
Amount Per Serving
Calories
420
Calories from Fat
274
% Daily Value*
Total Fat
30.4g
47%
Saturated Fat
7.0g
35%
Trans Fat
0.0g
Cholesterol
20mg
7%
Sodium
1042mg
43%
Potassium
387mg
11%
Total Carbohydrates
28.9g
10%
Dietary Fiber
5.9g
24%
Sugars
6.4g
Protein
10.1g
Vitamin A 14% Vitamin C 41%
Calcium 19% Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in cholesterol
  •   Bad points
  • High in sodium
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