Baked Lima Bean Recipe (Gigantes Plaki)
My baked lima bean recipe is a hearty Greek dish that takes humble pantry staples and turns them into something truly satisfying that even my yiayia would be proud of. Tender lima beans, tomatoes, and spinach bake together until the sauce thickens and every bite is packed with comforting savory flavor. I love serving this as a main meal or a generous side dish.
Servings: 8
Calories: 101kcal
Ingredients
- 2 cups lima beans , dried
- 1 sweet onion , diced (about 3 inch diameter)
- 2 cloves garlic , finely chopped
- 1-2 tablespoons olive oil for sautéing , optional or use 1/3 cup broth for oil free
- 2 carrots , chopped (about 5 inches long)
- 2 stalks celery , chopped (about 8 inches long)
- 1 pound fresh spinach , chopped (or Swiss chard or both)
- 1 pound fresh tomatoes , diced
- 1/2 cup fresh parsley , chopped
- 3/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Wash and soak the beans in a pot overnight.
- The next day, drain the beans and add enough fresh water to cover them. Cook over low heat until half tender, about 30 minutes, drain, and save the broth.
- Preheat oven to 350°F/180°C
- In a large pot sauté the onions in veggie broth or olive oil for 2-3 minutes until they begins to get translucent.
- Add the garlic, carrots, celery, spinach and/or Swiss chard and sauté for a couple more minutes.
- Add beans and mix well.
- Add tomatoes, salt and pepper and sauté for another minute. Then add parsley and mix well.
- Add enough reserved broth from the beans to barely cover them. If you don’t have enough reserved broth, then use water for the rest (you can also use extra veggie broth).
- Cook over medium heat for 15 minutes stirring, occasionally. Add more broth if needed. You don’t want it to get too dry.
- Transfer to a 9 x 12 glass baking dish, cover with tin foil and bake for 30 minutes, or until beans are tender and liquid has evaporated.
- Uncover and bake for an additional 10 minutes.
- Serve hot!
Notes
- My #1 Secret Tip for this baked lima bean recipe is to make sure the beans are only half tender before they go into the oven. That little bit of firmness matters so much. It gives the beans time to finish softening in the tomato broth without falling apart, and it helps the vegetables keep their texture instead of baking down into mush.
- Soak overnight: I always soak the lima beans overnight if I can. It helps them cook more evenly, shortens the simmering time, and makes the finished dish a little gentler on the stomach.
- Save the broth: I never toss the bean cooking liquid after simmering. It has flavor from the lima beans and makes the sauce taste richer than plain water would.
- Chop evenly: I try to keep the carrots and celery in similar-sized pieces so they soften at the same pace. That way, I do not end up with some vegetables still firm while others are too soft.
- Watch the liquid: The mixture should look brothy before it goes into the oven, but not soupy. If it seems too dry, I add a little more reserved broth so the beans have enough moisture to finish cooking properly.
- Uncover: The final uncovered bake really helps the top thicken and concentrate, giving the sauce a richer texture.
Nutrition
Calories: 101kcal | Carbohydrates: 19g | Protein: 6g | Sodium: 267mg | Potassium: 834mg | Fiber: 6g | Sugar: 6g | Vitamin A: 8695IU | Vitamin C: 32.1mg | Calcium: 94mg | Iron: 3.2mg