Miss Lorion

Another mommy/crafter blog? Well, why not!
Legumes Vegetarian

Greek inspired Tomato Fennel Lima Beans


  • 8 oz of dry Lima beans
  • 1 chopped onion
  • 1 can of Tomato puree (for best results, use the best quality canned tomatoes for this recipe like the San Merican Tomatoes or Italian imported tomatoes)
  • 1 large bunch of fennel
  • 1/2 cup extra virgin olive oil
  • Salt and pepper to taste


  1. Soak the beans for 48 hours or so (I forgot the soaking beans on the counter one extra day and got tasty results when I cooked them, thus I am repeating the “mistake” regularly)
  2. Preheat the oven at 325F
  3. Rinse the beans and put them in a cast iron pot (a clay/ceramic pot would do just as well as long as it has a tight filling lid).
  4. Add all the ingredients (except the salt which would harden the texture of the beans) to the pot.
  5. Place the pot in the oven and cook for approximately 5 hours depending on the beans texture and personal preferences.
  6. Stir the beans every hour to make sure the beans are cooking properly and the sauce is not getting dry and caramelizing. If the sauce gets too thick, add 1/2 cup of water and stir gently.
  7. Once the beans are cooked to the desired texture, add the salt to taste.

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