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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the lima beans in water several times. | 2. In a large pot, boil in plenty of water for 15 minutes. Turn off heat and let sit a further 10 to 20 minutes. Drain. | 3. In a skillet, saute the onion and celery leaves (I also used the tender center ribs) in oil until tender. | 4. In a medium mixing bowl, combine onion celery mixture with the spaghetti sauce (the recipe called for Prego), tomato juice, dill and garlic. | 5. Place beans in a minimum of a 3 quart casserole dish. Pour the sauce over and stir until combined. | 6. Bake in a preheated 350F oven between 45 and 60 minutes or until the tomato juice is absorbed and the beans are tender. It may be necessary to add additional tomato juice if dish begins to dry out. (I used another 1 1/2 cups). | 7. Remove from oven. Sprinkle grated feta over the top. Garnish with chopped parsley and serve with fresh bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
large lima bean	2	lbs	dried	3066.2881	574.9744	194.6821	6.2596
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		diced	64.0	14.944	1.76	0.16
celery leaf	1	cup	chopped	-	-	-	-
spaghetti sauce	2	cups		-	-	-	-
tomato juice	3	cups		123.93	25.7337	6.1965	2.1141
dill	1	cup	chopped	307.44	55.6114	16.1078	14.6563
garlic clove	1 -2		minced	0.0	0.0	0.0	0.0
feta cheese			grated	-	-	-	-
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.