Ingredients
- 1 pound of yigandes (or big lima beans)
- soaked for 12 hours
- drained. 2-3 cloves of garlic
- minced. 2 medium onions finely chopped
- Half a cup of olive oil
- 1 pound of ripe tomatoes peeled, finely chopped (or 16oz. of tinned chopped plum tomatoes)
- 2 small beef stock cubes
- Salt and freshly ground pepper to taste
- 2 tablespoons of fresh parsley chopped
- 2 cups of water (one and a half cups if using tinned tomatoes).
Instructions – Put the beans in a pot with enough cold water to cover well. Bring to a boil, lower the heat, cover, and simmer until just soft throughout but not quite cooked, approximately 50-80 minutes, depending on the beans. Drain and set aside. Preheat the oven to 325F (160C). Saute the onion and garlic in the olive oil with a wooden spoon until soft. Add tomatoes (if using canned, add all liquid as well), boullion cubes, salt, pepper, parsley, and water, and allow to boil gently for 10-30 minutes, until it begins to thicken. Place the beans in an flat oven-proof dish, pour tomato mixture on top, stir and spread mixture out evenly. Bake for one and a half to two hours, or until the beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish should look crispy on top. Remove from the oven, cover, and allow to cool. Serve warm or at room temperature.
Kerkyra 