|8 h||2 h||8|
|454 gm||Lima beans, raw (gigantes or large lima beans)|
|2 medium||White onion (or 1 1/2 cups chopped)|
|1 cup chopped||Celery (approx. 2-3 stalks)|
|3/4 cup||Parsley, fresh (chopped)|
|1/3 cup||Mint, fresh (chopped)|
|1 tbsp||Oregano, dried (crushed)|
|2 tsp||Black pepper (freshly ground, more or less to taste)|
|1 cup||Olive oil|
|474 ml||Crushed tomatoes canned (2 cups)|
|2 cup||Water, filtered (reserved cooking water from beans)|
|1 cup||Water, filtered (room temperature)|
See "Notes" below.
Soak beans in 2 litres cold water overnight. Drain and rinse the beans. Transfer the beans into a heavy pot or saucepan. Add fresh water to the pot until the beans are covered (at least 1 inch of water above the beans). DO NOT SALT. Bring the beans to a boil over medium-high heat. Reduce the heat to low once the beans have boiled. Allow the lima beans to simmer for 40 to 60 minutes or until tender. During the simmering process, stir the beans regularly to avoid sticking. It will foam (see "Notes" below). BEFORE STRAINING, save 2 cups of the cooking water. Store in the fridge in a container lined with paper towel to absorb excess moisture.
Remember that gigantes (or large lima) beans foam up quite a bit when you cook them. Don’t freak out if its your first time and don’t go too far from the stove as you’ll need to skim off the foam with a spoon every 10-15 minutes or so.
The cooking water from the beans contains starch and gives you a thicker/creamier sauce.
1 cup of olive oil may seem overly generous, but you want your finished baked beans to be creamy good and this is the only fat in this dish so pour on!
Serve with crusty bread and a glass of buttery white wine for a most wonderful, traditional meal.