Jumbo Greek Beans


1/2 pound dried broad beans or extra-large lima beans
1/3 cup olive oil
1/3 cup vegetable oil
1 medium onion, diced
1/2 cup italian parsley, chopped
a 15 ounce can of diced tomatoes
1 tablespoon minced garlic
salt and pepper

Cooking Instructions

Rinse the beans and place in a medium sized pot. Cover with water and let soak overnight.

Heat the oven to 350 degrees. Drain the beans, rinse, and drain again. Add the beans to a ceramic or pyrex casserole dish along with the olive and vegetable oils, onion, and parsley. Stir the ingredients together, cover the dish, and then place in the oven. Bake for about 1 hour.

After 1 hour, add the diced tomatoes. Stir to mix and then bake for another 3 - 4 hours, stirring every hour or so. Check after 2 hours because, depending on the size of your beans or how long they have soaked, they may cook faster than the usual 3 to 4 hours. (Unfortunately, the cooking time for this dish varies greatly depending upon a number of different factors. It is almost better to make the dish a day ahead and reheat it for serving. This will guarantee that the beans will be done when the rest of the meal is ready. In fact, the beans usually taste better the second day anyway!) When the beans are almost completely tender, add the minced garlic and cook for an additional 30 minutes. Season to taste with salt and pepper as necessary. Serve garnished with additional chopped parsley.

Makes 6 servings

>>Back to Jumbo Greek Beans Main Page
recipe courtesy of elliemay.com