Fassoulia - Gigantes Plaki

This Greek recipe is one of my favorites consisting of giant lima beans simmered in a rich tomato sauce seasoned with Greek spices. You can serve it as a side or a complete meal with lots of toasty pita.

• 2 cups dried large lima beans
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 14 oz can chopped tomatoes
• 5 to 6 cups water
• 5 1/2 oz can tomato paste
• 2 teaspoons dried oregano
• 2 teaspoons dried dill
• 1 teaspoon paprika
• 1 bay leaf
• Salt and pepper to taste
• Juice from 1 lemon 
• 1/4 cup fresh basil, chopped, for garnish

Rinse the lima beans and soak in several inches of water overnight. Drain and rinse.

Heat oil in a large pan over medium heat. Add the onion and cook, stirring often, until the onion is softened — about 5 to 7 minutes. Add half of the garlic, stir for about 1 minute, and then add the tomatoes. Cook, stirring often, until the tomatoes thicken — about 10 to 15 minutes.

Add the remaining garlic, the drained beans, water, tomato paste, oregano, dill, paprika and bay leaf. Bring to a simmer, reduce the heat to low and cover. Cook for 45 minutes, stirring occasionally. Stir in the salt and pepper and simmer for another 15 to 25 minutes or until the beans are tender but not falling apart.

Strain the beans over a large bowl and return the tomato broth to the pan and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced and the sauce is thickened. Gently stir in the beans. Stir in the lemon juice and garnish with chopped basil.