Greek-Style Lima Beans

Plate of Greek-style lima beans
Photography by Brian Wetzstein | Food styling by Donna Coates and Linda Hall

Dried lima beans are an accessible alternative to gigantes beans. A programmable pressure cooker saves time when making this plant-based dish.

SERVINGS: 5
SERVING SIZE: ½ cup beans and 2 tablespoons sauce (160 grams)
PREP TIME: 30 minutes (plus 6 hours to chill)
COOKING TIME: 60 minutes

Ingredients

  • 1 cup large dried lima beans
  • ¼ cup (60 milliliters) olive oil
  • ¼ cup diced Vidalia onion
  • ¼ cup diced fennel bulb and stalks (2 tablespoons each)
  • 1 teaspoon minced garlic
  • 1 teaspoon tomato paste
  • ½ teaspoon lemon zest
  • ⅛ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground cumin
  • 1½ cups (400 milliliters) water
  • ½ cup diced fresh tomato
  • Fennel frond (optional garnish)

Instructions

  1. Rinse and sort lima beans.
  2. To a large bowl, add beans and 2 cups water.
  3. Place bowl in the refrigerator for at least 6 hours; if water drops below beans, add more water.
  4. When ready to cook, drain and rinse beans.
  5. Turn on a programmable pressure cooker and set to brown or sauté.
  6. Add oil and allow to heat for about 3 minutes.
  7. Add onion, fennel and garlic and sauté 3 to 4 minutes.
  8. Stir in tomato paste, lemon zest, salt, pepper and cumin.
  9. Add beans and water.
  10. Place the lid on the pressure cooker and close the pressure valve.
  11. Cook at medium pressure for 30 minutes.
  12. If time permits, allow the cooker to naturally release pressure, about 15 minutes.
  13. Switch pressure valve to open.
  14. When the steam is completely released, remove the lid.
  15. Stir in fresh tomatoes, garnish with fennel frond and serve.

NUTRITION PER SERVING: 215 calories, 11g total fat, 2g saturated fat, 0mg cholesterol, 103mg sodium, 22g carbohydrate, 7g fiber, 1g sugar, 7g protein, 434mg potassium, 123mg phosphorus

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Cindy Gay
Cindy Gay, RDN, LD, retired from her 40-year career in retail services where she created the Healthy Cafe. She conducts culinary demos at the local farmers market and teaches in the lifelong learning institute. On most days, Cindy creates meals with whole ingredients. Her latest tools include a flour mill and pasta maker.There's so much to learn! Connect with her on Twitter and Pinterest.