Greek Butter Beans (Gigantes Plaki)

Time to get started

• Soak the dry Lima beans in a pan with cold water and a pinch of salt for 24 hours. After 24 hours, drain the beans in a colander and add them to a large pan with 3 liters of water. Bring to a boil over high heat and then cook them on low for 2 hours until soft and cooked through. You can also use a pressure cooker for a faster cooking time. If you do not have time for the previous process, use the ready-made pre-cooked Miras Lima beans in a can or jar. Rinse them under the tap in a colander and let it drain.
• Heat olive oil in a pan on the highest setting. Add the chopped onion, garlic and sliced ​​carrots. Fry on low, stirring, until soft and golden.
• Add the sliced ​​tomatoes and fresh herbs. Fry it with a wooden spoon for 2-3 minutes while stirring.
• Add the tomato puree and cook for another 2 minutes while stirring.
• Put the mixture in the pan with the butter beans. Add about 300ml of cold water and the dried dill and salt. Let it simmer for about 10 minutes until the sauce starts to thicken slightly.
• In Turkish cuisine, the bean dish, sprinkled with fresh parsley, is now actually ready to eat in combination with rice or bread, but Greeks bake the beans in a baking pan for another 30-40 minutes in a preheated oven at 200 ° C through.
• Finally, sprinkle with freshly chopped dill before serving. Enjoy your meal!