We're addicted to these and always order them whenever we go out for Greek food. Now we make them at home, too.
Makes 6 cups cooked beans
Shopping List
2 cups picked-over dried large lima beans
2 small onions
2 carrots
1/2 cup olive oil
2 small garlic cloves
3/4 pound vine ripened tomatoes
hot red pepper flakes
1/2 cup packed fresh flat-leafed parsley leaves

In a 3-quart heavy saucepan cover

  • 2 cups picked over dried large lima beans

with cold water by two inches and bring to a boil, skimming froth. Simmer beans, partially covered, until tender, about 30 minutes and drain in a colander.

In pan, cook over moderately low heat

  • 2 small onions, chopped fine
  • 2 carrots, chopped fine
  • 1/2 cup olive oil

Peel, seed and chop fine

  • 3/4 pound vine ripened tomatoes

When carrots are tender, add in chopped tomatoes and

  • 2 small garlic cloves, minced

Continue cooking until garlic is fragrant, stirring occasionally. Stir in beans and season with

  • salt
  • hot red pepper flakes

to taste. Remove from heat and let cool. Stewed beans may be made three days ahead and chilled, covered. Their flavor improves during this time. Bring beans to room temperature.


  • 1/2 cup packed fresh flat-leafed parsley leaves

dry them and chop finely. Stir parsley into beans before serving.

Adapted from The Best of Gourmet, 1997 Edition

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