I likelima beans, but it gets boring eating them in tomato sauce which is the traditional “plaki” greek recipe. I’m always looking for recipes that will help me add this nutritiouslegume in a more interesting and delicious way in my diet. Lima beans are avery good source of protein for vegetarians (They contain 21 to 25% protein byweight, which is much higher than other plants), are rich in fibre, low in fatand glycaemic index, and rich in vitamin B, copper, phosphorus, manganese,magnesium, potassium, calcium and iron. Lima beans have about twice the ironcontent of black beans. I came across this incredible idea in an ABVassilopoulos advertisement, which also inspired me for the following recipe:lima beans with fennel and pomegranates, marinated in citrus. The earthly,gentle taste of the lima beans with the bittersweet hints of lime and mandarin,the intense fennel aromas and the sweetness of pomegranate are a surprise andenjoyment for the palate. I also promise you that it will keep you happy forhours, and if consumed along with a salad, it’s a very original vegetariandinner dish at home. The original recipe requires the beans to boil for 3 hoursin a clay pot. However, if you don’t have a clay pot don’t worry, Sanitas hasan awesome hybrid aluminium foil: A side of greaseproof paper, and another sideof aluminium foil. Put it in the oven, and this awesome product will keep allfragrances and flavours in it as the beans simmer in the citrus and aromas. Tosave some time, I baked the beans in the Sanitas product and left them in theoven for less time, but if you have time you can put them straight to the ovenand let them simmer for 3 hours.
Ingredients (for about 4 people)
– 500g of lima beans that havebeen soaked in water with vinegar the night before
– 1 large fennel head cut into slices
– 2 carrots, cut into small pieces
– 1 celery stalk cut into small pieces
– 1 leek, sliced
– 1 small red spicy pepper cut into small pieces
– Fresh Herbs: thyme, parsley and dill finely chopped
– Juice from 1 orange and 1 lime
– 1 large glass of white wine
– 300gr of water
– Salt and pepper
Preparation
– Boil the soaked beans in water for about 40 minutes until they soften
– Preheat the oven at 175 degrees
– Cut all vegetables and herbs and mix them with the beans in a large pan
– Add the orange and lime juice, wine and water
– Cover with a double-sided aluminium foil
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– Bake for about 2 hours until the vegetables soften and are finely baked. It’s good to stir them after about 1 hour and then put them back into the oven.