A classic bean dish that is a great way to show off how wonderful Christmas Lima beans can be.
Consider serving it with one of the following:
- Bread
- Basmati rice
- Saffron quinoa
- Bed of arugula
Mediterranean Tomato Lima Beans
One of the best Christmas Lima dishes ever
Servings: 6 servings
Calories: 358kcal
Equipment
- Large Dutch oven
Ingredients
- 1 lb Christmas Lima beans or large White lima
- 2 bay leaves
- ½ tsp salt
- 1 tbsp olive oil
- 1 tsp vegetable bouillon
- 4 cloves garlic minced
- 1 large yellow onion diced
- 3 small carrots shredded, for about ½ cup
- 2 tbsp tomato paste
- 1 can diced or crushed tomatoes (28oz)
- 1 tbsp rice vinegar
- ½ tbsp honey
- 1 tbsp dried oregano
- 2 tsp dried thyme or rosemary
- 1 dash ground nutmeg
- 1 tsp salt
- 1 tsp freshly ground black pepper
- ½ bunch fresh parsley finely minced
Instructions
- Don’t soak the beans. I rarely recommend against soaking, but it's the right move here. Pre-heat the oven to 250ºF. Add the 1 lb of dry Christmas lima beans (rinsed) to a Dutch oven. Add 2 quarts of water, 2-3 bay leaves and ½ tsp salt. Bring to a heavy boil with the lid on. Once it is boiling, place in the oven (with the lid on). Check at 30 minutes and then every 15 minutes; the beans should be ready in 45-90 minutes. When you check, you are looking for just fully cooked, creamy beans but also not yet mushy. If it looks dry at any point, you can add boiling water.1 lb Christmas Lima beans, 2 bay leaves, ½ tsp salt
- In the last 5-10 minutes of the beans cooking, prep your ingredients. Mince the 4 cloves garlic. Medium-dice the yellow onion. Shred carrots until you have ½ cup.4 cloves garlic, 1 large yellow onion, 3 small carrots
- When the beans are done, remove any foam that’s on the top, and then strain the beans (while saving at least 1 cup of the bean water). You can reserve the bay leaves with the beans or remove them, and leave the beans in the strainer. Add the vegetable bouillon to 1 cup of the bean water.1 tsp vegetable bouillon
- Turn up the oven to 375ºF. Wipe out the Dutch oven and return to the stovetop and heat to medium. Add about 1 tbsp of olive oil and the chopped onion and let cook and brown a little. Then add the garlic and mix until fragrant. Add the shredded carrot, and cook for another 30 seconds or so. Then add the 2 tbsp tomato paste and stir until fairly aromatic. Now, add the can of tomatoes, the 1 cup vegetable bouillon bean water, the 1 tbsp rice vinegar, ½ tbsp honey, 1 tbsp dried oregano, 2 tsp dried thyme or rosemary, and a dash of nutmeg. Add salt and pepper to taste too.1 tbsp olive oil, 2 tbsp tomato paste, 1 can diced or crushed tomatoes (28oz), 1 tbsp rice vinegar, ½ tbsp honey, 1 tbsp dried oregano, 2 tsp dried thyme or rosemary, 1 dash ground nutmeg, 1 tsp salt, 1 tsp freshly ground black pepper
- Stir everything well and bring to a boil (you may want to increase the heat to medium high). Then reduce the heat to medium-low and cook for 10 to 12 minutes, to thicken the sauce some.
- Taste the sauce and season with pepper, and more salt (if needed). Add the beans and ¼ cup fresh parsley. Cover the dish and bake for 30 minutes, stirring midway through. Uncover and bake for an additional 10-15 minutes to dry it a little.½ bunch fresh parsley
- Serve alone or with one of the suggested bases/sides. You can add some finely shredded Parmesan or a crumbled feta or other salty cheese on top if you'd like.
Notes
Serves 6
Nutrition
Calories: 358kcal | Carbohydrates: 67g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Sodium: 837mg | Potassium: 1911mg | Fiber: 19g | Sugar: 17g | Vitamin A: 4974IU | Vitamin C: 24mg | Calcium: 153mg | Iron: 9mg
Nutrition Facts
Mediterranean Tomato Lima Beans
Amount Per Serving
Calories 358
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 837mg36%
Potassium 1911mg55%
Carbohydrates 67g22%
Fiber 19g79%
Sugar 17g19%
Protein 20g40%
Vitamin A 4974IU99%
Vitamin C 24mg29%
Calcium 153mg15%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.