Baked Lima Beans with Onions
- Vegetable recipes
- Peanut free
- Low calorie
- Vegetarian
Ingredients
- 1 lb (500 g) dried large lima beans
- 2 large Spanish onions
- 1/2 cup (125 mL) olive oil
- 1-1/2 tsp (7 mL) salt
- 1/2 cup (125 mL) coarsely chopped peeled roasted red sweet pepper
- 1-1/2 tsp (7 mL) paprika
- 1/4 tsp (1 mL) cayenne pepper
Preparation
Place beans in saucepan and add enough water to cover; let soak overnight. Discarding soaking liquid, drain.
Place in saucepan and add enough water to cover by 3 inches/8 cm. Simmer until tender, 45 to 90 minutes (cooking time varies greatly for different batches of beans, so check often after 45 minutes). Reserving cooking liquid, drain.
Meanwhile, chop onions into pieces same size as beans. In large skillet, heat oil over medium-high heat; add onions and 1/4 tsp/1 mL of the salt. Fry, stirring often and lowering heat to medium once onions begin to colour, until evenly browned, about 30 minutes.
Stir in peppers, paprika, cayenne and remaining salt; remove from heat.
Place one-third of the beans in oiled 8- or 9-inch/20 or 23 cm square baking dish or equivalent; top with half of the onions. Repeat, then top with remaining beans. Add enough of the reserved cooking liquid to just reach top of beans.
Bake in 375F/190C oven until crusty on top, but still moist with only about 3 tbsp/45 mL liquid pooling on bottom, 75 to 90 minutes.
Makes 6 to 10 servings.
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