Mediterranean-Style Baked Lima Beans
8 h 30 min (mostly soaking)
Tender lima beans baked in a tomato-herb sauce with garlic, onion and carrot; a vegetarian Mediterranean braise.
| prepPreheat oven to 375°F / 190°C | |||||||||
| 225 g dried large lima beans | Sort dried lima beans, soak in water 8–12 hours, drain | Simmer beans 20–30 min until tender | Stir in parsley & mint, then beans & bay leaf | Bake covered 375°F / 190°C, 30 min, stirring occasionally | Remove lid, bake 10 min until sauce reduces | Remove bay leaf, cool 10 min before serving | |||
| 1 quart / 950 ml water | |||||||||
| 1 bay leaf | |||||||||
| 30 ml olive oil | Heat oil & garlic until sizzling | Cook onion 3–4 min until translucent | Add carrot, cook 1 min | Add tomatoes, broth, vinegar, paste, agave, herbs & spices | Bring to boil, simmer 10 min until reduced | ||||
| 2 cloves garlic, minced | |||||||||
| 1 small yellow onion, chopped very fine | |||||||||
| 60 g shredded carrot | |||||||||
| 480 ml diced, crushed or strained tomatoes | |||||||||
| 240 ml GF vegetable broth | |||||||||
| 1 tsp red wine vinegar | |||||||||
| 1 Tbsp tomato paste | |||||||||
| 1/2 Tbsp agave nectar | |||||||||
| 1 tsp dried thyme | |||||||||
| 1/2 Tbsp dried oregano | |||||||||
| 1 tsp salt | |||||||||
| 1/8 tsp fresh ground nutmeg | |||||||||
| Freshly ground coarse black pepper | |||||||||
| 15 g fresh parsley, finely chopped | |||||||||
| 6 g fresh mint, finely chopped | |||||||||
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