Giant Lima Beans With Stewed Tomatoes And Oregano Pesto

1 fave
More from this source
Food & Wine

Comments

Add a comment

Ingredients

3 cups dried giant lima beans or gigantes, rinsed and picked over, then soaked for 4 hours and drained

Kosher salt

5 tablespoons extra-virgin olive oil

1 medium onion, finely diced

1 garlic clove, minced

One 16-ounce can whole tomatoes—juices reserved, tomatoes coarsely chopped

2 tablespoons chopped oregano

1 cup coarsely crumbled feta cheese (6 1/2 ounces), for sprinkling

2 cups coarse fresh bread crumbs

1/4 cup plus 2 tablespoons extra-virgin olive oil

2 tablespoons chopped parsley

1 small garlic clove, minced

You might also like

Giant Lima Beans With Roasted Peppers
The Wednesday Chef
Cornmeal Crusted Scallops With Heirloom Bean An...
McCormick Gourmet
Barley, Corn And Lima Bean Sauté
Betty Crocker
Mushroom And Lima Bean Stew
Whole Living
Lima Beans With Bacon
Homesick Texan
California Miso, Avocado, and Lima Bean Salad
101 Cookbooks
Christmas Lima Bean Stew
101 Cookbooks
Chickpea, Lentil, And Vegetable Stew
Dana Treat
Greek-Style Lima Beans
The Kitchn
Lima Beans And Bacon For Champions
Chez Pim