Mediterranean Herb-Infused Lima Beans with Roasted Tomatoes

Recipe Collection: Dinner

Mediterranean Herb-Infused Lima Beans with Roasted Tomatoes bring vibrant flavors to your table with a vegetarian dish that transports you straight to Greece. This hearty recipe features tender, gigantic lima beans combined with rich roasted tomatoes and fragrant herbs, making it a perfect centerpiece for any meal. Ideal for those following a vegetarian diet, this dish pairs beautifully with crumbled feta cheese and crusty bread, enhancing its Mediterranean charm.

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Overview

Experience the authentic taste of Greece with this elevated version of Gigantes, or "giant" lima beans. This dish combines the rich flavors of roasted tomatoes and fresh herbs, creating a comforting and hearty meal. Perfectly paired with feta cheese and crusty bread, this recipe is a delightful vegetarian option that brings a taste of the Mediterranean to your table.

Diet Type

Vegetarian

Allergies

None

Cuisine

Greek

Serving Size: 8

Cooking Time: 110 minutes

Ingredients

• 1 16 Ounces (oz) package dried lima beans, packaged
• 2 16 Ounces (oz) cans chopped tomatoes with juice, drained
• 1 Cup (c) olive oil, divided
• 3 Cloves garlic, minced
• 1 Teaspoon (tsp) fresh dill, minced
• 1 Teaspoon (tsp) fresh parsley, minced
• 0.5 Teaspoon (tsp) sea salt
• 1 Cup (c) water
• 0.5 Teaspoon (tsp) freshly ground black pepper
• 1 Teaspoon (tsp) lemon zest, zested

Steps

1. Soak the Beans: Place the lima beans in a large saucepan and cover with water by 2 inches. Soak for 8 hours or overnight to ensure they are tender.
2. Preheat the Oven: When ready to cook, preheat your oven to 375 degrees F (190 degrees C).
3. Cook the Beans: Drain the soaked beans and refill the saucepan with fresh water. Bring to a boil over medium heat, then reduce to medium-low and simmer for 20 minutes until partially cooked.
4. Prepare the Baking Dish: Drain the beans and transfer them to a 9x13-inch baking dish. Add the chopped tomatoes with their juice, 0.75 cups of olive oil, garlic, dill, parsley, sea salt, and black pepper. Stir to combine.
5. Bake the Beans: Place the baking dish in the preheated oven. Bake for 1.5 to 2 hours, stirring occasionally. Add water as needed to keep the mixture moist and ensure the beans are tender.
6. Finish with Flavor: Once the beans are tender, remove from the oven. Drizzle with the remaining 0.25 cups of olive oil and sprinkle with lemon zest for a fresh, vibrant finish.
7. Serve: Allow the dish to cool slightly before serving. Pair with crumbled feta cheese and crusty bread for a complete meal.

Enjoy your homemade Mediterranean Herb-Infused Lima Beans with Roasted Tomatoes!