Name: Baked Butter Beans with Onions, Tomatoes & Parsley
Yield: Serves 8 as a Side dish
Ingredients: 650 g (1 lb 7 oz) ripe tomatoes, peeled and coarsely grated (or use tinned); 3 garlic cloves, finely chopped; 2 celery stalks with leaves, chopped; 2 small red onions, finely chopped; 125 ml (½ cup) olive oil; 3 tablespoons breadcrumbs; 500 g (1 lb 2 oz) dried butter beans (lima beans), soaked overnight; 1 bay leaf; 4 tablespoons chopped parsley

Tessa Kiros

Baked Butter Beans with Onions, Tomatoes & Parsley

Preparation info

Serves
8
as a Side dish

Difficulty
Easy

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

About

This is a good companion for any roast or grilled meat dish and it can also stand alone as a vegetarian option, served with some sautéed greens and a small dish of feta. You could even stir through some freshly chopped dill before baking.

Ingredients

500 g (1 lb 2 oz) dried butter beans (lima beans), soaked overnight

Side dish
Vegan

Method

Drain the beans, put them in a saucepan with the bay leaf, cover generously with cold water and bring to the boil. Skim off any scum that rises, lower the heat slightly and cook for about 1½ hours or until they are very tender. Add salt towards the end of the cooking time.

Preheat the oven to 180°C (350°F/Gas

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method