Giant butter or lima beanssoaked in cold water overnight1 lb
Onionfinely chopped1 large
Garlic clovesfinely chopped or grated4 large
Olive oil½ cup
Canned tomatoespureed in blender28 oz
Salt1½ tsp
Black pepper½ tsp
Dried oregano2 tsp
Sugar2 tsp
Crushed red pepper flakes¼ tsp
Waterabout 2 cups
Crumbled feta cheeseor more, optional1 cup
Fresh parsleychopped, for garnish¼ cups
Steps
1
Place drained soaked beans in a large pot covered with cold salted water. Bring to a boil and cook for approximately 35–40 minutes until the beans are tender but hold their shape. Drain and transfer to a 9×13-inch baking dish. Drizzle with olive oil and season lightly.
2
Heat approximately ¼ cup olive oil in a saucepan over medium heat. Add the chopped onion and cook until soft and golden, about 10–15 minutes.
3
Add the grated or finely chopped garlic and warm until fragrant. Pour in the pureed canned tomatoes.
4
Add salt, black pepper, dried oregano, sugar, and red pepper flakes. Mix well, bring to a boil, and cook for 3–5 minutes before removing from heat.
5
Pour the sauce over the beans in the baking dish. Add about 1 cup of water, mix thoroughly, and taste to adjust seasoning as needed.
6
Preheat oven to 400°F. Place the uncovered baking dish on the center rack and bake for approximately 45 minutes.
7
Remove from oven and check the sauce consistency. If mostly absorbed, add about 1 cup of hot water and stir. Top with crumbled feta cheese and gently fold it into the sauce.
8
Return to the oven at 400°F for 10–15 minutes until the feta melts. Remove, garnish with fresh parsley, and serve with crusty bread, olives, and salad.
PrimedTableBETA
