Baked Beans Recipe - Best Lima Beans ever!<< A unique Baked Beans Recipe made with fresh or canned Lima Beans inspired by a Greek recipe. I tried this dish at a local Greek restaurant and was hooked right away. The following recipe has been adapted from an article entitled ‘Greek Style Baked Lima Beans’ by Allison Boomer published by the Boston Globe (May 19, 2010). Note: I prepared the recipe using two cans of lima beans that I drained and rinsed well. In the original recipe, the author notes that you can prepare the lima beans (or ‘butter beans’) using one of two methods: soak the beans overnight or use the quick-soak method. To quick-soak beans, place them in a saucepan together with water and bring to a boil; turn off heat and let mixture sit for one hour. Baked Beans Recipe:
Set oven to 325 degrees F. In a large casserole, heat the oil over medium heat. Add the onions, carrots and garlic. Stir ingredients as they sauté, for five minutes. Add the tomatoes and cook for additional ten minutes, stirring occasionally.
Remove pan from the heat. Add the beans, reserved cooking liquid, tomato paste, salt, pepper, chicken soup powder, half of the parsley, half of the oregano, stirring gently. Bake in preheated oven uncovered (I baked the beans partially covered) for one hour. Taste and season as desired, adding more salt and pepper. Garnish with remaining parsley and oregano. If desired, serve with fresh toasted baguette and extra virgin olive oil. Baked Lima Beans serves: 6-8 Easy Jewish Recipes would like to share some of your favorite recipes for baked beans and other vegetable recipes and meal ideas with its readers - please send them via email to karen@easyjewishrecipes.com or submit using the Contact Info page.
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