Baked Lima Beans with Dill, Parsley, and Tomatoes
Ready for some protein? This baked lima beans with dill, parsley, and tomatoes recipe is amazing and so full of flavor. These beans are great for picnics, BBQs, and camping. This recipe is super tasty and it makes plenty to feed a large crew. The shining star of this recipe is the lima beans baked in a delicious plant-based tomato sauce loaded with veggies. You need to use dried lima beans for this recipe and be sure to soak them overnight. This is traditionally a Greek dish made with Greek gigante beans, an enormous variety of lima beans. If you can find some gigantes definitely opt for those, gigantes are creamy and buttery, almost like mashed potatoes. Yum! We use regular dried lima beans because gigantes are hard to find in my area and are really expensive to order online. This lima beans with dill, parsley, and tomatoes recipe is a great alternative to the traditional American baked beans. Plus unlike baked beans, these have no added sugar, and only include real whole food ingredients.
Tips for success: dried beans are a must for this recipe, canned beans just end up as mush. Did I mention these Greek butter beans are even better the next day and make excellent leftovers? We like to make a large batch and have these as a side dish to meals throughout the week. Time to get cooking!
Baked Lima Beans
This delicious vegan baked lima bean dish is a savory alternative to traditional American baked beans. Lima beans are baked in a plant-based tomato sauce loaded with onions, carrots, garlic, fresh dill, parsley, and lemon. These are sure to be your new BBQ favorite!
- Prep Time: 30 minutes (plus overnight soaking)
- Cook Time: 3 hours
- Total Time: 3 hours and 30 minutes
- Yield: 10-12 servings 1x
- Category: Beans
- Cuisine: Plant-based
- Diet: Vegan
Ingredients
- 1 lb dried lima beans (soaked overnight)
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 large tomato chopped
- 8oz can of tomato sauce
- Juice of one large lemon
- 1 cup of fresh parsley, chopped
- 1 cup of fresh dill, chopped
- Salt and pepper to your liking
Instructions
- Be sure to soak the dried lima beans overnight (for at least 6 hours). They should double in size.
- Cook the beans. The next day, drain the butter beans and then cook them in a stockpot according to the instructions on the packaging. Lima beans typically take about 60-90 minutes to cook. When the beans are cooked, turn off the heat and set aside. Save the cooking water, do not strain the beans!
- Preheat oven to 425°.
- Prepare the vegetables. While the lima beans are cooking prepare the vegetables. Add olive oil to a sauté pan, heat on medium/high. Add the onion to the sauté pan and cook until translucent, stirring occasionally to prevent burning. Add the carrots and garlic to the sauté pan. Cook for 5 minutes, stirring occasionally. Add chopped tomato, tomato sauce, lemon juice, salt, and pepper to the sauté pan cook for another 5 minutes. Pour sauté pan mixture into a large baking dish.
- Strain the lima beans, but save 2 cups of the cooking liquid from the beans.
- Add the lima beans, 2 cups of cooking liquid, parsley, and dill to the baking dish. Mix everything up until the liquid and vegetables are evenly distributed.
- Bake in the oven for 45 minutes. The top of the beans should be bubbly and starting to brown. Serve warm or chilled.
Notes
Will keep in the refrigerator for about 5 days. Keeps in the freezer for up to 2 months.
Recipe inspired by Fotini over at Real Greek Recipes https://www.realgreekrecipes.com/butter-beans-recipe/. Her recipes are amazing, be sure to check some out!
