This is a family recipe. In Greek, it's called "gigantes" which translates as "giants." Try to find the largest dried lima beans possible. My aunt adds small canned sausages, but I prefer this meatless. Serve with feta cheese and crusty bread.
Ingredients
- lima beans: 1 pack (16 ounce pack, dried)
- tomatoes with juice: 2 cans (16 ounce cans, chopped)
- olive oil: 1 cup
- garlic: 3 clove (chopped)
- fresh dill: 1 tsp (chopped)
- sea salt: (to taste)
- water: 1 cup (or as needed, optional)
Metric Conversion
Stages of cooking
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Place lima beans into a large saucepan and add enough water to cover by 2 inches. Soak for 8 hours or overnight.
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When ready to cook, preheat the oven to 375 degrees F (190 degrees C).
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Place the saucepan with beans and water over medium heat and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes.
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Drain beans; pour into a 9x13-inch baking dish. Add tomatoes, olive oil, garlic, dill, and salt; stir to combine.
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Bake in the preheated oven, stirring occasionally and adding water if the mixture appears dry, until beans are tender, 1 1/2 to 2 hours.
