Friday, March 16, 2012

Baked Lima Beans

Baked Lima Beans

It took me a long time to obtain this baked bean recipe from a very special friend.  I'm sure because he used to work extensive hours and it took him a while to find the time to sit down with his personal chef, aka his mom, and get the details.

I've tried many different recipes, but this one is the absolute best.  It comes from the south of Greece. A village called Mystras (Mistra) in Sparta.

Thanks for the recipe, A!

1 lb Lima Beans
4 Onions
6 Garlic Cloves
1 Can Diced Tomatoes OR in season Fresh Tomatoes
6 stalks of Celery
Salt and Pepper to taste
¾ Cup Olive Oil

1.  Soak beans in water overnight – include 2 tbsp of salt    

This process will help get rid of some of the gas.

2.     Drain water and place beans in a separate pot.  Add enough water to cover beans.  Boil until they are almost fully cooked.  Leave pot uncovered while boiling.  Skim foam from top to avoid overflow.

3.     In a separate pot, prepare sauce.  Cut garlic and onions into small pieces and sauté with ¼ cup olive oil.  Brown for a couple of minutes, then add celery and tomatoes.  

4.  Add tomatoes and season with Salt & Pepper.
5.  Cook for 15 to 20 minutes on medium heat.

6.   Drain beans  

7.  Place beans in baking dish.

8.  When ready, pour the sauce over the the beans.

9.  Add the remaining olive oil.

10.     Bake for approximately 1 to 1.5 hours at 375°F .  Leave dish covered for first hour and then uncover for the remaining cooking time.  Monitor for dryness and add water if needed.


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