Health, Taken Seriously

I love bean dishes, as they are good for you and super cheap!  This is a dish that my grandmother has prepared since I was a child and I love it.  I recently tried making it with lima beans (since it’s hard to find the large beans the recipe usually calls for) and I have to say that it’s one of my favorite meals.  If you liked my lentil soup recipe, you’ll love this one too.  It’s amazing!

Ingredients:

• 1 3/4 cups lima beans
• 2/3 cup extra virgin olive oil
• 3 onions, chopped
• 1-2 celery sticks, chopped
• 2-3 carrots, chopped
• 3 garlic cloves, sliced
• 1 tsp oregano
• 1 tsp thyme
• 14 oz can tomatoes (or we used jarred strained tomatoes to avoid BPA)
• 2 tbsp tomato paste
• 1 1/4 cup hot water
• 1/2 tsp sugar
• 3 tbsp flat leaf parsley, chopped
• salt and pepper

Instructions:

1. Follow package directions on how to cook the lima beans (usually no soaking required, just boil for 30-45 min.  Test them and stop cooking once they are soft, but not falling apart).  Drain and set aside.
2. Preheat oven to 350 degrees.
3. Heat olive oil in pan, add onions and saute until golden (really cook them until they’re softened and brown as it adds a great sweetness to the dish).  Add celery, carrots, garlic, and dried herbs.  Stir until garlic becomes aromatic.
4. Add tomatoes, cover and cook for 10 min.  Add tomato paste and hot water, then return beans to the pan.  Stir in the sugar and parsley, salt and pepper.
5. Put the bean mixture into a baking dish and bake for 30 min (add hot water if the beans look dry).  The beans are ready when the surface is slightly scorched and sugary.

Enjoy!!