Greek Lima Bean Casserole Recipes

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LIMA BEAN CASSEROLE



Lima Bean Casserole image

When my daughter was growing up, I could get her to eat lima beans in this casserole with lots of cheese. She's an adult now and still thinks cheese helps almost every vegetable recipe!-Tickle Ragland, Hodgenville, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6-8 servings.

Number Of Ingredients 6

2 cups frozen baby lima beans
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup chopped celery
1/2 cup milk
1 cup shredded cheddar cheese
1/4 cup seasoned bread crumbs

Steps:

  • In a bowl, combine lima beans, soup, celery and milk. Pour into a greased 11x7-in. baking dish. Sprinkle with cheese and bread crumbs. , Cover and bake at 350° for 25 minutes. Uncover; bake 10 minutes longer or until the bread crumbs are lightly browned.

Nutrition Facts : Calories 152 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 433mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 3g fiber), Protein 8g protein.

YIGANDES PLAKI - GREEK BAKED BEANS & TOMATO CASSEROLE



Yigandes Plaki - Greek Baked Beans & Tomato Casserole image

This is a traditional vegetarian Greek dish. The main ingedients are of course, the huge beans & tomato.....try to find original yigandes (gigantes, gigandes) beans at a Greek or ethnic market for this dish, otherwise use the biggest lima beans you can find. Recipe by: Nancy Gaifyllia.She says "Restaurants serve this as a meze (in small portions), but because of the quantity in which it's fixed, unless you're planning a selection of mezether for a large gathering, it works better as a main dish" Time to make doesn't include soaking time. Posted for ZWT 4

Provided by Um Safia

Categories     Beans

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb yigandes beans, soaked for 12 hours, drained (or big lima beans)
2 -3 garlic cloves, minced
2 medium onions, finely chopped
1/2 cup olive oil
1 lb of ripe tomatoes, peeled, finely chopped (or 16oz. of canned chopped plum tomatoes)
2 small vegetable bouillon cubes
sea salt (optional)
fresh ground pepper
2 tablespoons fresh parsley, chopped
2 cups water (1 1/2 cups if using canned tomatoes)

Steps:

  • Add the beans to a pot with enough cold water to cover well. Bring to a boil, reduce heat and cook at a slow boil for 1 hour. Drain and set aside.
  • Preheat the oven to 325F (160C).
  • Using a wooden spoon, sauté the onion and garlic in the olive oil until soft.
  • Add tomatoes (if using canned, add all liquid as well), bouillon cubes, salt, pepper, parsley, and water, and allow to boil gently for 10-30 minutes, until it begins to thicken.
  • Place the beans in an oven-proof pan, add tomato mixture, stir and spread mixture out evenly.
  • Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top.
  • Remove from the oven, cover, and allow to cool. Serve warm or at room temperature.
  • When using after refrigerating, allow it to come to room temperature, or heat briefly in the microwave. This dish is not served hot.

Nutrition Facts : Calories 284, Fat 27.3, SaturatedFat 3.8, Sodium 13.3, Carbohydrate 10.2, Fiber 2.4, Sugar 5.3, Protein 1.8

GIGANTES (GREEK LIMA BEANS)



Gigantes (Greek Lima Beans) image

This is a family recipe. In Greek, it's called 'Gigantes' which translates as 'Giants.' Try to find the largest dried lima beans possible. My aunt adds small canned sausages, but I prefer this meatless. Serve with feta cheese and a crusty bread. You can also substitute 2 teaspoons parsley for the dill if you prefer.

Provided by stamarex

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 10h

Yield 8

Number Of Ingredients 6

1 (16 ounce) package dried lima beans
2 (16 ounce) cans chopped tomatoes with juice
1 cup olive oil
3 cloves garlic, chopped
sea salt to taste
1 teaspoon chopped fresh dill

Steps:

  • Place the lima beans in a large saucepan. Pour enough water to fill to 2 inches above top of the beans. Allow to soak overnight.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Place the saucepan over medium heat; bring to a boil; reduce heat to medium-low and simmer 20 minutes; drain. Pour the beans into a 9 x 13 baking dish. Add the tomatoes, olive oil, garlic, salt, and dill; stir.
  • Bake in preheated oven for 1 1/2 to 2 hours, stirring occasionally and adding water if the mixture appears dry.

Nutrition Facts : Calories 448.7 calories, Carbohydrate 40.4 g, Fat 27.5 g, Fiber 11.8 g, Protein 13 g, SaturatedFat 3.8 g, Sodium 171 mg, Sugar 7.4 g

CLASSIC LIMA BEAN CASSEROLE



Classic Lima Bean Casserole image

An abundance of homegrown lima beans and leftover sausage inspired me to create this dish more than 20 years ago. It's proven to be a timeless classic.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 7

1/2 pound bulk sage pork sausage
2 packages (10 ounces each) frozen lima beans
2 medium carrots, thinly sliced
1/2 cup water
1/2 teaspoon sugar
1/4 teaspoon salt
Pinch pepper

Steps:

  • In a saucepan, cook and crumble sausage until no longer pink; drain. add lima beans, carrots, water, sugar, salt and pepper. Cook, uncovered, for 20-25 minutes or until vegetables are tender; drain.

Nutrition Facts :

MY BIG FAT GREEK BAKED BEANS



My Big Fat Greek Baked Beans image

I used to believe the best baked beans came from Boston or Texas, but ever since I discovered this very hearty giant bean casserole, I have to give it to the Greeks. 'Big Fat' refers not only to size of the beans, but also to the huge flavor of this dish. Use the largest beans you can find: Gigante beans are the best, but Corona and lima beans also work great. Serve alongside grilled meat or simply with extra feta for a great vegetarian main.

Provided by Chef John

Categories     Side Dish     Beans and Peas     Baked Bean Recipes

Time 10h5m

Yield 10

Number Of Ingredients 17

1 pound dried Corona beans
3 quarts cold water
2 bay leaves
1 large red onion, diced
3 cloves garlic, sliced
2 cups tomato sauce
2 tablespoons tomato paste
3 tablespoons honey
½ cup chopped fresh dill
½ cup extra-virgin olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
¼ cup red wine vinegar
2 cups water, or more as needed
4 ounces feta cheese
1 tablespoon chopped fresh dill

Steps:

  • Place Corona beans in a large bowl. Cover with a generous amount of water and let soak, 8 hours to overnight.
  • Drain beans into a pot. Add 3 quarts fresh water and bay leaves. Bring to a boil, stir, and reduce heat to medium. Simmer until just tender but not too soft, 45 to 60 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Drain beans and spread into a large casserole dish. Add red onion, garlic, tomato sauce, tomato paste, honey, 1/2 cup dill, olive oil, salt, pepper, cayenne, vinegar, and water. Mix until well combined. Place dish onto a lined baking sheet to catch any spills.
  • Bake in the preheated oven until top is bubbling and caramelized and beans are soft, about 1 hour. Check periodically and add more water if casserole is too dry.
  • Stir casserole and smooth the top. Garnish with feta cheese and 1 tablespoon dill.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 38.5 g, Cholesterol 10.1 mg, Fat 13.8 g, Fiber 7.7 g, Protein 13.1 g, SaturatedFat 3.3 g, Sodium 1003.6 mg, Sugar 9.9 g

GREEK STYLE LIMA BEANS



Greek Style Lima Beans image

Make and share this Greek Style Lima Beans recipe from Food.com.

Provided by katie in the UP

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 (10 ounce) package frozen baby lima beans
1 cup water
3 tablespoons extra virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon minced garlic
1/2 teaspoon salt

Steps:

  • Cook lima beans, water, 2 tablespoons oil, 1 tablespoon parsley, garlic, and salt in a 2-quart heavy saucepan, tightly covered, over moderate heat, stirring occasionally, until beans are tender, 17 to 20 minutes. Season with salt and pepper and transfer to a bowl. Serve sprinkled with remaining tablespoon parsley and drizzled with remaining tablespoon oil.
  • Makes 4 servings.

Nutrition Facts : Calories 280.4, Fat 10.8, SaturatedFat 1.6, Sodium 367.8, Carbohydrate 36.5, Fiber 8.6, Protein 10.9

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