For years I'd convinced myself of an excessive dislike for lima beans ? A dislike that was at odds with my fondness for pretty tons every other type of bean on earth, however a dislike that I now think have to have originated with the clammy blandness of canned lima beans that come what may manipulate to combine their blandness into what would otherwise be tasty bean salads.
But that every one modified with my creation to "gigantes" numerous years ago at a Greek eating place. A traditional Greek dish of massive lima beans (the "gigantes") baked in a rich herbed and pro tomato sauce, I've fallen in love with both the bean and the dish and feature experimented with several versions considering that, each baked and range-pinnacle.
The yearning hit again lately, and this time I've transported the gigantes across the Mediterranean through simmering them at the stove-pinnacle in a wealthy and zesty herbed Italian tomato sauce. The basil, oregano and thyme tomato sauce is delicious sufficient to serve as a pasta sauce as properly, but the light buttery flavor of dried and cooked lima beans makes the 2 a perfect in shape, and the adorable plump shapes of the lima beans look tremendous floating within the rich purple sauce topped with some plump salty Kalamata olives.
Gigantes or giant lima beans can be observed at Greek grocers or in the ethnic delicacies aisles of many supermarkets, but regular dried lima beans will paintings simply as nicely ? Just do not use the canned beans! Do take care now not to overcook the beans. You want them tender however now not falling aside.
Other Italian-style dishes you can revel in from Lisa's Kitchen:
Mushroom, Ricotta and Asiago Cheese Pizza
Hearty Italian Bean and Pasta Soup
Vegetarian Mushroom and Spinach Lasagne
Ricotta Gnudi with Homemade Chunky Tomato Sauce
On the top of the reading stack: Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More 
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