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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 16 |
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This recipe was in our local newspaper many years ago and I just tried it recently. It it is very good but makes a huge amount, so perhaps you may want to half it. Ingredients:
2 lbs dried large lima beans (butter beans) |
1 tablespoon olive oil |
1 onion, diced |
1 cup celery leaves, chopped |
2 cups spaghetti sauce |
3 cups tomato juice |
1 cup fresh dill, chopped |
1 -2 garlic clove, minced |
feta cheese, grated (optional) |
fresh parsley, chopped (optional) |
Directions:
1. Wash the lima beans in water several times.
2. In a large pot, boil in plenty of water for 15 minutes. Turn off heat and let sit a further 10 to 20 minutes. Drain.
3. In a skillet, saute the onion and celery leaves (I also used the tender center ribs) in oil until tender.
4. In a medium mixing bowl, combine onion celery mixture with the spaghetti sauce (the recipe called for Prego), tomato juice, dill and garlic.
5. Place beans in a minimum of a 3 quart casserole dish. Pour the sauce over and stir until combined.
6. Bake in a preheated 350F oven between 45 and 60 minutes or until the tomato juice is absorbed and the beans are tender. It may be necessary to add additional tomato juice if dish begins to dry out. (I used another 1 1/2 cups).
7. Remove from oven. Sprinkle grated feta over the top. Garnish with chopped parsley and serve with fresh bread.
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