These Greek style beans are creamy, soft, herby and tomato-y and a fabulous comfort food. A bit of time chopping and stirring then into the oven for a couple of hours for delicious magic to work.
If you don't have a Dutch oven, use a heavy based large saucepan and transfer to a large oven proof dish and cover tightly with foil before placing in the oven. Make sure in either case, it is covered tightly. Put a layer of foil under the lid of necessary.
SERVES: 6-10 as part of a bigger meal
TIME: 30 minutes plus 2 hours in oven
2 medium onions, chopped
3 celery stalks, finely chopped
2 cloves garlic, chopped
1/4 cup Cockatoo Grove Organic Australian Extra Virgin Olive Oil
2 Tbsp tomato paste
1 tsp dried oregano (or 2 tsp fresh)
1 tsp cinnamon powder
2 medium sized fresh tomatoes, coarsely chopped
2 tins (440g each) chopped tomatoes
1 tin (1.2kg) giant lima beans (gigantes), drained. (Found in continental delis and some supermarkets)
Parsley, chopped, to serve, alongside a big, Greek Salad!
Turn oven onto 180C.
Stir onions, celery and garlic in large Dutch oven with olive oil, over medium heat, until soft.
Add tomato paste, oregano and cinnamon and stir for a minute.
Add fresh and tinned tomatoes, sitr thoroughly and cook until hot.
Add drained beans and stir them gently through the sauce.
Place lid on tightly then cook in oven for 2 hours.