Many Greeks love giant white lima beans. This recipe is an adaptation of a dish prepared by the Greek chef Jim Botsacos for a Clean Monday celebration to benefit the Gennadius Library in Athens. Don’t soak the beans or they’ll fall while they cook. Mr. Botsacos serves this with skordalia.
- For the beans:
- dried large lima beans
- bay leaf
- Salt to taste
- fresh lemon juice
- extra virgin olive oil
- finely chopped celery
- finely chopped yellow or red bell pepper
- chopped fresh dill
- For the beets:
- red wine vinegar or sherry vinegar
- Salt to taste
- sugar
Vegetarian Dishes From a Greek Holiday
- tomato paste dissolved in 1/2 cup water
- bay leaf
- extra virgin olive oil
Recipes for Health – Greek
These beans become creamy as they bake slowly in a sweet and sour broth flavored with honey and vinegar. You can make the dish with regular white beans, which will require soaking, or with large lima beans, which will not.
- extra virgin olive oil
- chopped tomatoes
- bay leaf
- tomato paste
- red wine vinegar or sherry vinegar
- Salt and freshly ground black pepper to taste
- coriander
- garlic
- chickpeas or garbanzo beans.
- cumin
- flour
- Salt
- Pepper
- Oil for frying
They recommend Joyva or Krinos tahini and Pastene chickpeas (see related recipes). The hummus can be refrigerated in an airtight container for 5 days. If you do not plan on serving it immediately, refrigerate the hummus and garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick.
- parsley
- cumin
- chickpeas
- lemons
- tahini
- artichoke hearts
- olive oil
- lemon
- wine vinegar
- Salt and pepper to taste
- potatoes
- Yukon Gold potatoes
- vegetable oil
- butter
- lemon zest
- lemon juice
- Salt and fresh ground pepper to taste
- Juice of 1 lemon
- Tzatziki sauce
- small flour tortilla wraps
- sour cream
- fresh lemon juice
- dry dill
- club house lemon herb spice
- cavender's greek spice