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Greek Butter Beans

Infused with the flavours of the sunny Mediterranean, this hearty bean dish is loaded with energy and fibre to keep you going. Excellent served warm or cold.
6
INGREDIENTS
8
Servings

INGREDIENTS

  • 1 (500 g) dried, large lima beans
  • 1/2 cup (125 ml) extra virgin olive oil
  • 1/2 cup (125 ml) each finely chopped carrot, onion and celery
  • 1 can (796 ml) diced plum tomatoes
  • 1/3 cup (82.5 ml) each tomato paste and water
  • 4 tbsp (60 ml) Greek

Preparation

  • 1 Soak lima beans overnight. Drain, rinse, and drain.
  • 2 In large pot, add beans with fresh water to cover. Cook until soft, 1 to 1 ¼ hours. Drain.
  • 3 Meanwhile, in large saucepan, heat olive oil over medium heat. Add carrot, onion and celery and sauté 3 to 4 minutes. Stir in diced tomatoes, tomato paste, water and Club House Greek Signature Blend. Stir in cooked lima beans.
  • 4 Transfer to lightly greased 9 x 13 in (22 x 34 cm) baking dish and bake, uncovered at 325° F (160° C) for 1 hour.

NUTRITION INFORMATION

(per Serving)

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