Classic Greek Gigantes Lima Beans Recipe

This Gigantes Greek Lima Beans recipe is a classic Greek dish that is hearty, flavorful, and perfect for vegetarians and vegans. Lima beans are cooked until tender, then combined with a rich tomato sauce infused with Mediterranean herbs and spices. The dish is topped with crumbled feta cheese and fresh herbs for added freshness and tang. Serve these Gigantes Greek Lima Beans as a main course or as a side dish alongside grilled meats or fish.

Ingredients

• 1 pound gigantes (or dried large lima beans)
• 1/4 cup olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 1 can (14 ounces) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 4 cups vegetable broth
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional)

Directions

1. Soak the gigantes beans in water overnight. Drain and rinse the beans.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are tender and slightly browned.
3. Add the soaked gigantes beans to the pot, along with the diced tomatoes and tomato paste. Stir to combine.
4. Add the dried oregano, dried thyme, bay leaf, salt, and pepper. Pour in the vegetable broth and stir well.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 45-60 minutes, or until the beans are tender and the sauce has thickened.
6. Remove the bay leaf from the pot. Stir in the chopped parsley.
7. Serve the Gigantes Greek Lima Beans hot, garnished with crumbled feta cheese and additional fresh parsley if desired.

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