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Melissa Dallas

Plaki-Greek Lima Beans

Veteran Member
4345 posts
Joined: Jan 8, 2006


Posted to Thread #17358 at 2:12 am on Jan 6, 2010

From Eva Zane's "Greek Cooking for the Gods"

1 pound large white dried limas
1 finely chopped onion
2 minced garlic cloves
2 finely chopped carrots
1 finely chopped celery stalk
1/2 cup chopped parsley
2 TB chopped fresh dill weed or 1 TB dried
juice of 1 lemon
3/4 cup olive oil
1 can whole tomatoes (15 oz)
1 tsp fines herbes
2 tsp chicken stock concentrate or bullion cubes (I use homemade chicken broth)
Salt & Pepper

Soak beans overnight, drain, then parboil in water for 25 minutes, drain.

In dutch oven of heavy pot saute onion, garlic, carrots, celery & parsley. Add dill, fines herbes, lemon juice, tomatoes (broken up) with juice and 2 cups of water and boullion or 2 cups of chicken broth. Season to taste with salt & pepper and simmer for 20 minutes. Add beans and an additional 2 cups water and simmer for another 25 minutes, or until beans are tender. May be served hot or cold and is delicious with roasts or fish. Also makes a nice appetizer with pita bread at room temperature.

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