One of many that I have bookmarked in Falling Cloudberries, this recipe is from the chapter on Greece.  My grandfather liked routine when it came to meals, and if it was Monday then he knew he could look forward to lopia, or lima bean soup in a tomato base.  I haven’t eaten lima beans in years and this works as a companion to meat, yet is hearty enough as a vegetarian meal with salad. 

– Doreen

Baked Lima Beans with Onions, Tomatoes, and Parsley 
From FALLING CLOUDBERRIES by Tessa Kiros

3 cups dried lima beans, soaked overnight
1 bay leaf
1/2 cup olive oil
2 small red onions, finely chopped
2 celery stalks with leaves, chopped
3 garlic cloves, finely chopped
1-1/2 pounds ripe tomatoes, peeled and coarsely chopped, or use 1-1/2 (14 ounce) cans
4 tablespoons chopped fresh parsley
3 tablespoons bread crumbs

Drain the beans, put them in a saucepan with the bay leaf, cover generously with cold water, and bring to a boil.  Skim off any scum that rises, decrease the heat slightly and cook for about 1-1/2 hours, or until they are very tender.  Add salt toward the end of the cooking time.

Preheat the oven to 350 degrees.  Drain the beans, reserving about 1-1/2 cups of the cooking water, and put them in a large baking pan.

Heat about 2 tablespoons of the olive oil in a nonstick skillet.  Gently saute the onions until they are lightly golden and softened, stirring so that they don’t stick.  Remove from the heat and mix in a bowl with the celery, garlic, tomatoes, parsley, and remaining olive oil.  Season with pepper and a little salt.  Add the reserved bean water, pour all this into the beans, and mix through well.  Cover with foil and bake for about 45 minutes, then remove the foil and stir the beans, adding a little extra water if they seem to be drying out.  Sprinkle with bread crumbs and return to the oven, uncovered, for another 30 minutes.

The beans should be tender, golden on the top, and still with a little sauce.  Serve warm with an extra drizzling of olive oil if you like.

Serves 8 as a side dish.