Baked Lima Beans
Ingredients
- 500g lima kidney beans (aka butter beans)
- 4 celery stalks (diced)
- 1 large onion (diced)
- 3 carrots (diced)
- 4 cloves fresh garlic (minced)
- 1/2 cup fresh parsley (finely chopped)
- 1/3 cup fresh dill (finely chopped)
- 400g diced tomato can
- 1 x 40g tomato paste
- 1/3 cup evoo
- 1 tbs dried oregano
Preparation
Soak beans overnight in plenty of water
Drain, rinse, then place in a pot covered with water
Ration
Bring to the boil, reduce heat and simmer for around 1 hour until slightly tender but not mushy
Drain but reserve the water
While beans are boiling, place veggies in a large oven proof safe pan (celery, onion, carrots, garlic, parsley and dill)
Pre-heat oven to 180º
Then add beans into pan with veggies, then add diced tomatoes, tomato paste, s&p, dried oregano and olive oil
Mix to incorporate
Add some of the reserved water to pan of beans until just covering beans
Now add a little drizzle of olive oil, cover pan & bake for around 1 hour
Check to see during cooking process if beans are soft and are almost ready, uncover the pan and put back in the oven to bake another 20-30 minutes until all water is absorbed and beans are cooked through
Serve and throw a little fresh dill over the top! enjoy with some crunchy fresh bread