WOW... This was such a great and tasty recipe... much better than expected... I love dill and that's why I made it plus I'm a vegetarian so this was perfect for me. The flavor was REALLY good. Even my husband who doesn't like beans that much loved this recipe!!! The only changes I made were the following: I cooked the beans for about 35 minutes instead of 20. I used 1/4 cup of olive oil instead of 1 cup I used 1 28-Ounce can of Muir Glen Organic Fire Roasted Crushed Tomato and 4 garlic cloves instead of 2 (because I love garlic) THIS was sooooooooo YUMMY!!!!! I will be making this very often even for parties!!! Thanks for posting!!
I LOVE this recipe and can't seem to get enough of it. My husband and I had beans like this in Greece and I've been looking for a recipe for them ever since. This one is fabulous! I don't use nearly as much olive oil though--just a splash over the top it really doesn't need it. Also I usually just use canned beans because it's easier. Thanks so much for the recipe!
So tasty. I was trying to cut fat/calories so I used chicken broth instead of olive oil. I know if it was exact I would give it 5 stars so that's what I rate it. The chicken broth version was still great to me. It was such a lovely flavor combination.
When I went to the store, I bought an extra can of green lima beans because I thought the 16 oz. bag of dried lima beans didn't look like it would be enough to fill a 9x13 pan, but it was. I added a chicken boullion cube to the water when I was simmering the beans to give them a little more flavor, and I only added about 1/3 cup olive oil to reduce the fat. I used about 1 Tbsp fresh parsely instead of the dill. I baked them uncovered for 1 hr 30 min at 375, and did not need to add any extra liquid. I sprinkled feta cheese on top when I took them out of the oven. Everyone thought these were a good alternative to baked beans at the picnic I took them to. I like the recipe because it's really easy and does not involve much prep work.
Make it all the time. We love it. I use oregano along with the dill. And feta sprinkled on top is delicious. We like it with crusty bread to wipe up the last bits. Nice with grilled Greek or Italian sausages for a hefty winter-time comfort meal.
My husband really liked this recipe. I cooked the beans longer before adding the rest of the ingredients.
AWESOME! I HATE LIMA BEANS AND LOVED THIS RECIPE! I LEFT OUT THE OLIVE OIL. DESERVES 10 STARS!
Flavor is great but have trouble getting beans the right consistency. Lots of floating skins after an all night soak; tend fall apart and get mushy after cooking for full length of time-- end up absorbing the liquid and not coming out as individual beans in a sauce as I remember having them in Greece.
I grated three large cloves garlic added can of venia sausage and some fried mushrooms
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