Cook what you grow
Greek Baked Limas in Tomato
Gigantes plaki, the Greek taverna standard: lima beans baked slowly in a garlicky tomato sauce with olive oil and oregano until the sauce sets around them.
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Ingredients
serves 6From the garden
- 5 cups fresh shelled lima beans, shelled
- 5 large ripe tomatoes, cored and coarsely chopped
- 1 large yellow onion, finely chopped
- 1 medium carrot, diced small
- 5 cloves garlic, thinly sliced
- ½ cup flat-leaf parsley, chopped
From the pantry
- 2 stalks celery, finely diced
- ½ cup olive oil · gigantes is an olive oil dish; cutting this back changes what comes out of the oven
- 2 tbsp tomato paste
- 1 tsp dried oregano, crumbled between your fingers
- ½ cup crumbled feta (optional) · scattered at the table, not baked in
- crusty bread (optional) · for serving
- salt · to taste
- black pepper