This gluten-free recipe is a vegan take on a classic Greek recipe featuring Giant Lima Beans. These hearty beans bring healthy plant-based protein along with satisfying, substantial texture. This is the perfect meal for a Sunday dinner, as it bakes away in the oven, filling your kitchen with enticing aromas. Just make extras to enjoy comfort food later in the week.
MEDIUM Servings: 6 Ready In: 150 minutes + soaking
1 cup giant lima beans (1/2 pound)
1 onion, diced
2 cloves garlic, minced
1 28-ounce can diced tomatoes and juices
3 cups water
1 Tbs fresh oregano, chopped
¼ tsp salt
1/8 tsp black pepper
Pin It, Share It:
To cook the beans: Cover the beans with a few inches of water and soak overnight. The beans will double to triple in size. Drain the soaked beans and rinse with water.
Place the soaked beans in a small pot. Cover with a couple inches of water. Bring to a boil and then reduce to a simmer. Simmer until beans are tender, about 50-70 minutes. The beans are ready when they are tender but not completely falling apart. Drain the cooked beans and reserve until sauce is ready.
Chef's Tip: Cook a double-batch of beans and freeze extras. You'll use them again for this recipe or other recipes calling for hearty plant-based flavor.
To make the sauce: Peel and dice the onion. Place the onion in a medium pan. Cover and cook over medium-high heat for about 7 minutes, until golden around the edges.
Roughly chop the oregano. When the onions start to turn brown around the edges, they are ready.
Add the minced garlic, canned tomatoes, and chopped oregano, along with 3 cups of water. Bring to a boil and then reduce to a simmer. Simmer for 30 minutes, uncovered.
Skim off any "foam" that rises to the surface. This can taste quite tart.
After about 30 minutes, your sauce will thicken and be quite aromatic. It's ready. In the meantime, preheat your oven to 350F.
Chef's Tip: Don't have time to make your own sauce? You can also use a good quality oil-free jarred sauce. Also helps to make a double-batch of the sauce and freeze extra. You can use it in a future batch of this recipe or over pasta for a quick dinner.
To bake the Dish: Combine the cooked Giant Lima beans and the tomato sauce. Season with salt and pepper, to taste.
Pour into a 9-inch baking dish (either square or round).
Cover and bake at 350F for 60 minutes. Remove the cover and bake another 10-15 minutes, until hot and bubbly.
Garnish with Sunflower Seed Oregano Pesto or fresh basil and enjoy
Chef's Tip: Giant Lima beans are traditional to this Greek recipe. They bring hearty texture to this vegan dish. For a quicker version, you can substitute with pre-cooked canned lima or navy beans.
Yield: One 9-inch baking dish
Amount Per Serving (1/6 recipe)
Calories From Fat (6%) 6.12
% Daily Value
Total Fat 0.73g 1%
Saturated Fat 0.14g <1%
Cholesterol 0mg 0%
Sodium 279.14mg 12%
Potassium 604.06mg 17%
Total Carbohydrates 19.66g 7%
Fiber 4.94g 20%
Protein 5.07g 10%
Calcium 26.94mg 3%
Iron 68.14mg 379%
Vitamin A 1022.4IU 20%
Vitamin C 6755.84mg 11260%