Greek Beans

Prep time: 30 min
Total time: 90 min
Additional waiting time: 24 hours
Keeps: 5 days

Allergens: none listed

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

Ingredients

Portions

2 yellow onions
4 garlic cloves
2 3/4 cups dry lima beans (or 2.5 times the amount canned, drained)
4 tbsp extra virgin olive oil
8 tomatoes on the vines
4 tbsp tomato paste
2 tsp ground cinnamon
1 tsp salt
1 tsp ground black pepper
1 cup fresh parsley

Procedure

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Soak the beans overnight or for 24 hours (skip this step with canned beans).

Pressure-cook the beans for 20 minutes, starting once the cooker reaches pressure (with canned beans: just drain and rinse them).

Preheat the oven to 350 °F.

Chop the onions and tomatoes, and press or mince the garlic.

Heat half the oil in a large pot over medium heat (6/9). Sauté the onions for about 5 minutes, until translucent.

Add the garlic and cook for 1 minute.

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

Add the cooked beans and stir for 1 minute.

Transfer everything to an ovenproof dish and drizzle with the remaining oil.

Bake in the oven for 40 minutes.

Remove from the oven, sprinkle with parsley, and serve.

Nutrition per portion

Calories: 318
Carbohydrates: 50 g
Protein: 15 g
Fat: 8 g
Iron: 5.8 mg
Calcium: 92.1 mg

Additional notes

With canned beans: no additional soaking time required.

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