Ingredients
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1 lb yigandes beans, soaked for 12 hours, drained (or big lima beans)
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2 -3 garlic cloves, minced
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1/2 cup olive oil
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1 lb of ripe tomatoes, peeled, finely chopped (or 16oz. of canned chopped plum tomatoes)
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2 small vegetable bouillon cubes
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sea salt
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2 tablespoons fresh parsley, chopped
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2 cups water (1 1/2 cups if using canned tomatoes)
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2 medium onions, finely chopped
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fresh ground pepper
Instructions
- Add the beans to a pot with enough cold water to cover well. Bring to a boil, reduce heat and cook at a slow boil for 1 hour. Drain and set aside.
- Preheat the oven to 325F (160C).
- Using a wooden spoon, sauté the onion and garlic in the olive oil until soft.
- Add tomatoes (if using canned, add all liquid as well), bouillon cubes, salt, pepper, parsley, and water, and allow to boil gently for 10-30 minutes, until it begins to thicken.
- Place the beans in an oven-proof pan, add tomato mixture, stir and spread mixture out evenly.
- Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top.
- Remove from the oven, cover, and allow to cool. Serve warm or at room temperature.
- When using after refrigerating, allow it to come to room temperature, or heat briefly in the microwave. This dish is not served hot.