- Main
- Side
- Beans & lentils
- Greek
- Make-ahead
- Stovetop
- Oven
- Budget-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 1 lb
dried giant beans or large dried butter (lima) beans, picked over
- 1/2 cup
extra-virgin olive oil, divided
1/4 cup in step 4, 2 tbsp in step 6, 2 tbsp in step 8
- 1
large onion, finely chopped
- 1
carrot, finely chopped (optional)
- 5 cloves
garlic, thinly sliced
- 2 tbsp
tomato paste
- 1 can
crushed tomatoes (28 oz)
- 1 1/2 tsp
dried oregano
- 1/4 tsp
ground cinnamon
- 1 tsp
sugar
- 1 1/2 tsp
salt, plus more to taste
1 1/2 tsp in step 5, the rest in step 8
- 1/2 tsp
black pepper, freshly ground
- 1/2 cup
fresh dill, chopped, divided
1/4 cup in step 5, 1/4 cup in step 8
- 2 tbsp
flat-leaf parsley, chopped (optional)
- 1 tbsp
red wine vinegar or lemon juice
- 1
crusty bread, for serving
- 4 oz
feta, crumbled, for serving (optional)
- Vegetarian
Contains milk (feta) and wheat (crusty bread).
May contain eggs, depending on the crusty bread: check the label.
May contain soy, depending on the crusty bread: check the label.
May contain sesame, depending on the crusty bread: check the label.
Not checked: dried giant beans or large dried butter (lima) beans, red wine vinegar or lemon juice.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Put the beans in a large bowl and cover with plenty of cold water (at least 3 inches above the beans). Soak overnight, 8 to 12 hours, then drain. Short on time? Bring the beans and water to a boil in a pot, boil 2 minutes, cover, let stand 1 hour, then drain.
8 hr, hands-off
- 1 lb dried giant beans or large dried butter (lima) beans
- Step 2
Put the drained beans in a large pot, cover with fresh water by 2 inches, and bring to a boil. Skim off any foam, lower the heat and simmer uncovered until the beans are tender but still holding their shape, 45 to 60 minutes. Add no salt yet. Drain, saving 2 cups of the cooking water.
55 min
- 1 lb dried giant beans or large dried butter (lima) beans
- Step 3
Heat the oven to 350°F.
350°F
- Step 4
In a wide skillet, warm 1/4 cup of the olive oil over medium heat. Add the onion and carrot and cook, stirring now and then, until soft and golden, about 10 minutes. Add the garlic and cook 1 minute more, until fragrant.
11 min
- 1/4 cup extra-virgin olive oil
- 1 large onion
- 1 carrot
- 5 cloves garlic
- Step 5
Stir in the tomato paste and cook 1 minute, then add the crushed tomatoes, oregano, cinnamon, sugar, salt, pepper and 1 cup of the reserved bean water. Simmer 5 minutes, then stir in half the dill. The sauce should be loose and soupy.
7 min
- 2 tbsp tomato paste
- 1 can crushed tomatoes (28 oz)
- 1 1/2 tsp dried oregano
- 1/4 tsp ground cinnamon
- 1 tsp sugar
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh dill
- Step 6
Combine the beans and sauce in a 9x13-inch baking dish or similar large baking dish and stir gently to coat. The beans should be just covered by sauce; add more reserved bean water if they look dry. Drizzle 2 tablespoons of the remaining olive oil over the top.
5 min
- 1 lb dried giant beans or large dried butter (lima) beans
- 2 tbsp extra-virgin olive oil
- Step 7
Bake uncovered until the beans are creamy and the sauce has thickened and darkened around the edges, 60 to 75 minutes. If the top looks dry before the beans are creamy, add a splash of water and stir gently.
1 hr 10 min, hands-off · 350°F
- Step 8
Let rest 10 minutes. Stir in the vinegar, then scatter the remaining dill and the parsley over the top and drizzle with the last 2 tablespoons olive oil. Taste and add salt if needed. Serve warm or at room temperature with crusty bread and crumbled feta.
10 min
- 2 tbsp extra-virgin olive oil
- the rest of the salt
- 1/4 cup fresh dill
- 2 tbsp flat-leaf parsley
- 1 tbsp red wine vinegar or lemon juice
- 1 crusty bread
- 4 oz feta
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026