Gigantes Plaka (Lima Beans)

3 cups cooked lima beans

Olive oil (one tablespoon or less)

6 cloves garlic, minced or fine chop

1 onion, chopped (or leeks if that’s what you’ve got)

2 stalks celery diced (optional)

1 teaspoon each of dried thyme, oregano and parsley and sweet paprika

2 -3 bay leaves

Can pureed tomatoes

2 tablespoons tomato paste

Salt and pepper to taste

1 teaspoon vegetable stock

Preheat oven to 180 degrees. Heat the oil and lightly sauté garlic over medium heat, add onions/ leeks and celery, salt and pepper. Saute until onions are transparent. Add dried herbs and paprika. Mix. Stir in tomatoes and tomato paste. Mix vegetable stock with two cups water. Add to pan.

Add the lima beans. Bring to the boil and simmer five minutes. Pour it all into a casserole dish and place into over for 40 – 60 minutes until the top is nice and crusty.

Lima beans are totally the BEST!  Soak for an hour and then cook for about one hour (maybe less).