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.
Preparation Details
Prep Time: 10 mins
Cook Time: 1 hr 50 mins
Total Time: 10 hrs
Servings: 8
Ingredients
- 1 (16 ounce) package dried lima beans
- 2 (16 ounce) cans chopped tomatoes with juice
- 1 cup olive oil
- 3 cloves garlic, chopped
- 1 teaspoon chopped fresh dill
- sea salt to taste
- 1 cup water, or as needed (Optional)
Steps
- Place lima beans into a large saucepan and add enough water to cover by 2 inches. Soak for 8 hours or overnight.
- When ready to cook, preheat the oven to 375 degrees F (190 degrees C).
- 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.
- Drain beans; pour into a 9×13-inch baking dish. Add tomatoes, olive oil, garlic, dill, and salt; stir to combine.
- 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.
