Ingredients Jump to Instructions ↓

  1. 1 lb yigandes beans, soaked for 12 hours, drained (or big lima beans)

  2. 2 -3 garlic cloves , minced

  3. 2 medium onions , finely chopped

  4. 1/2 cup olive oil

  5. 1 lb of ripe tomato , peeled, finely chopped (or 16oz. of canned chopped plum tomatoes)

  6. 2 small vegetable bouillon cubes

  7. sea salt

  8. fresh ground pepper

  9. 2 tablespoons fresh parsley , chopped

  10. 2 cups water (1 1/2 cups if using canned tomatoes)

Instructions Jump to Ingredients ↑

  1. 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.

  2. Preheat the oven to 325F (160C).

  3. Using a wooden spoon, sauté the onion and garlic in the olive oil until soft.

  4. 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.

  5. Place the beans in an oven-proof pan, add tomato mixture, stir and spread mixture out evenly.

  6. 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.

  7. Remove from the oven, cover, and allow to cool. Serve warm or at room temperature.

  8. When using after refrigerating, allow it to come to room temperature, or heat briefly in the microwave. This dish is not served hot.


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