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Portions:

Greek Beans

Prep time: 30 min | Total time: 90 min |

Additional soaking time: 24 hours

Conservation: 5 days |

Portions:

Allergens:

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

For the placeholder:

2 yellow onion (diced)
4 garlic cloves (minced)
500 g dry lima beans (or 1 kg canned)
4 tbsp extra virgin olive oil
8 vine ripe tomatoes
4 tbsp tomato paste
2 tsp ground cinnamon
1 tsp salt
1 tsp ground black pepper
1 cup fresh parsley

Procedure

Cook the beans in a pressure cooker for 20 minutes.

Heat up 2 tsp of oil in a big pot and add the onion. Cook until traslucid (around 5 min).

Add garlic and let cook for 1 minute.

Add the tomatoes, tomato paste, cinnamon, salt and pepper and let it cook for 10 minutes or until the beans are ready.

Add the beans and stir for 1 minute.

Put everything in an oven form, sprinkle with the remaining 2 tbsp of oil and put in a preheted oven (180 °C) for 40 minutes.

Add the parsley and serve.

Nutritional Information (per portion)

Calories: 318
Carbohydrates: 50 g
Protein: 16 g
Fat: 8 g
Iron: 5.8 mg
Calcium: 92.1 mg

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