Baked Lima Beans with Tomatoes

Baked Lima Beans with Tomatoes
Lima beans are among the oldest varieties of beans available, a native of the Andes. In our kitchen, however, they have an important role but also tasty! A very tasty legume every way you may cook it.
Lima beans are baked in the oven with much onion, peppers, tomatoes and more, they are a healthy and filling combination.
Try them!
work: 20′ time: 13h:00′ easy:

Baked Lima Beans with Tomatoes

Ingredients (4 servings)

  • 500 gr (1.1 lbs) lima beans
  • 80 gr (2.8 oz) olive oil
  • 2 onions, large
  • 1 tbsp tomato paste
  • 4 colored peppers
  • 100 gr (3.5 oz) sundried tomatoes
  • 2 tomatoes, large ripe
  • 150 gr (5.3 oz) celery root
  • 4 bay leaves
  • salt & pepper
Soak the Lima beans in water from the previous evening. The next day boil them well, drain them and keep the broth aside.
In a large pan add half the oil to heat and sauté the onions until they shine.
Add the tomato paste to sauté with them.
Wash and cut the peppers into thick slices. Add them to the pan and they can sauté awhile.
Chop the tomatoes into small cubes and add them to the ingredients of the pan.
Allow to mix the flavors and remove the pan from the heat.
In the oven pan pour the boiling Lima beans, the mixture of the pan, the sun-dried tomatoes cut in two, bay leaves and celery root cut into pieces. Sprinkle with the remaining olive oil and salt and pepper.
Pour a large cup of the broth in which the beans boiled and mix well. Add salt and pepper.
Bake in preheated oven at 180°C (356°F, Gas 4.2) for 40'-45'. We make sure there is enough sauce in the pan.
Allow 10 minutes to cool and serve.
Baked Lima Beans with Tomatoes

1 comment:

  1. l'air bien délicieux ton plat sa me fait l'eau a la bouche!