Greek Lima Beans with Dill and Spinach
This Greek Lima Beans recipe is inspired by the gigantes that are often part of a Greek meze platter. The lima beans are hearty and deep but have a hit of brightness and tang thanks to the dill and feta.
Best Health magazine, January/February 2015
| Servings |
| 4Servings |
| Servings |
| 4Servings |
Ingredients
- 1 tbsp extra virgin olive oil
- 2 shallots finely chopped
- 4 cloves garlic finely chopped
- ½ tsp hot pepper flakes
- ½ tsp sea salt
- ¼ tsp ground allspice (optional)
- 2 tbsp tomato paste
- 2 tbsp red wine vinegar
- 1 can cherry tomatoes or 2 baseball-sized tomatoes grated
- 2 cans no salt added giant lima beans drained and rinsed
- sea salt to taste
- freshly ground pepper to taste
- 3 cups baby spinach
- 2 oz feta cheese crumbled
- dill a few springs
Servings: Servings
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Ingredients
Servings: Servings
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Instructions
- In a large, wide pot on medium to medium-high heat, combine olive oil, shallots, garlic, hot pepper flakes and sea salt. Cook, stirring often, until shallots are soft. Add tomato paste and allspice, if using, and cook until the tomato paste darkens in colour, about two minutes. Stir red wine vinegar into pan and cook for about two more minutes until some of the vinegar is reduced.
- Pour in the tomatoes and bring to a boil. Reduce heat to medium low and simmer tomatoes until the liquid is reduced and the flavours are combined, about 7 to 10 minutes. Add beans and stir gently. Cook until beans are warmed through, about 5 minutes. Season to taste with salt and pepper.
- Divide spinach among four bowls or place on the side of a serving platter and pour beans on top of spinach.
- Top with crumbled feta and dill.
Recipe Notes
Per serving: 240 calories, 12 g protein, 7 g fat, 34 g carbohydrates, 9 g fibre, 12 mg cholesterol, 487 mg sodium.
