Greek Gigantes Plaki

Greek gigantes plaki combines tender lima beans, tomatoes, onion, carrot, garlic, olive oil, and dill in an easy baked vegetarian bean dish.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 2 15-ounce cans large lima beans
• 1 14.5-ounce can whole peeled tomatoes
• 1 medium yellow onion
• 1 medium carrot
• 2 garlic cloves
• 0.25 cup olive oil
• 2 tablespoons fresh dill
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oven to 375°F. — 375°F
2. Drain and rinse the lima beans. Dice the onion and carrot, and mince the garlic. Crush the tomatoes by hand, reserving their juices. Chop the dill.
3. Heat 2 tablespoons of the olive oil in a large ovenproof skillet over medium heat. Sauté the onion and carrot for 5 to 6 minutes, until softened. Stir in the garlic, salt, and pepper; cook for 30 seconds. (about 6 min) — Medium heat
4. Stir in the beans, crushed tomatoes with their juices, and remaining olive oil. Bring the mixture to a gentle simmer, then smooth the surface. (about 3 min) — Gentle simmer
5. Bake uncovered for 35 minutes, until the tomato sauce is bubbling and slightly thickened and the beans are tender. (about 35 min) — 375°F
6. Stir in the dill and rest for 5 minutes before serving. (about 5 min)