oven-roasted “giant” lima beansoven-roasted “giant” lima beansoven-roasted “giant” lima beansoven-roasted “giant” lima beansoven-roasted “giant” lima beansoven-roasted “giant” lima beansoven-roasted “giant” lima beansoven-roasted “giant” lima beansoven-roasted “giant” lima beans

"GIGANTES" = GIANTS and this is what we call these LIMA or BUTTER BEANS in Greek (to be more precise: fasolia gigantes). 

This is a dish prepared by my mom. The last time I enjoyed this vegetarian dish was last summer in Montreal, and many of you went crazy when I posted an iphone picture of the meal on the social networks ! 

The cooked and smoked sausages are extras, added on top and only at the end because I’m very EXCITED about sausages these days … my dear sister bought me a MEAT GRINDER & SAUSAGE-MAKER which should be arriving at my place any day soon !!!

The SECRET (my mother’s of course) is changing the cooking water several times and cooling the beans down. This is what makes the difference between ending up with a purée instead of a dish of well-cooked and tender beans that retain their shape, yet melt in your mouth. As a precaution, I added 1 tbsp of white vinegar to the first boil which also helps …

Not much more to say about this, just a nice vegetarian dish for all seasons. See you all soon … ;)

oven-roasted “giant” lima beans


2 main courses or 4 side dishes


  • 350 grams (2 cups) dried lima beans
  • 1 litre (4 cups) water
  • 1 tbsp salt
  • 1 tbsp white vinegar
  • 1 litre (4 cups) ice-cold water
  • 1 litre (4 cups) water (again)
  • 150 grams (1 ¼ cup) diced yellow onion
  • 150 grams (1 ¼ cup) diced green pepper
  • 2 bay leaves
  • 2 whole cloves of garlic
  • 240 grams (1 cup) tomato purée
  • 17 grams (1 tbsp) tomato paste
  • 110 ml + 12 ml (½ cup + 2 tbsp) olive oil
  • ½ tbsp sea salt
  • ½ tsp paprika
  • ¼ tsp ground peppercorns
  • ½ tsp dried oregano
  • 1/8 tsp tabasco (or hot or chili) sauce
  • ¼ cup chopped fresh herbs (flat-leaf parsley, dill, thyme, rosemary)


  • rinse the lima beans in cold water
  • in a large pot, combine 4 cups water, 1 tbsp coarse salt, 1 tbsp white vinegar and 2 cups rinsed beans and bring to a boil
  • let boil for 5-7 minutes, remove from heat immediately, add 4 cups very cold ice water and let rest for 90-120 minutes
  • after 90-120 minutes, empty the water, add 4 cups fresh cold water, the diced onion and green pepper, the tomato purée and paste, the olive oil, bay leaves, salt, ground pepper, dried herbs and spices
  • bring to a boil and then simmer at medium heat for 60 minutes
  • preheat oven to 180°C
  • brush a baking pan with 2 tbsp olive oil, transfer contents of the pot to the baking pan, taste and adjust salt & pepper, sprinkle with fresh herbs, cover with aluminum foil and bake for 60-70 minutes (uncover for the last 10-15 minutes)

note: half-way through (about 35 minutes), check if the dish is too liquid or too dry, if slightly dry, add ¼ cup water (or ¼ cup tomato purée) and 2 tbsp olive oil and stir and recover with aluminum foil; if too liquid, bake uncovered for the last 30 minutes (instead of the initially indicated 10-15 minutes).

  • serve warm, with country bread (or as I did, with pan-fried smoked sausages too).