Large Lima Beans 24oz

Limas, also known as butter beans, are named after the city of Lima, Peru and are an ancient legume thought to be cultivated in North America around 1300s. Cream-colored, flat and kidney-shaped, large limas have a creamy texture and buttery flavor. Surfas Product 16 oz / 454 g Greek-Style Baked Lima BeansServes 4 Ingredients ½ lb. dried large lima beans ¼ cup olive oil 1 onion, chopped 1 carrot, chopped 3 large, fresh tomatoes, finely chopped salt and black pepper to taste ¼ cup fresh parsley, finely chopped 1 tsp. dried oregano Instructions Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans with cold water. Put drained beans in saucepan and cover with two inches of water. Bring to a slow boil, reduce heat and simmer uncovered until tender (35-45 minutes). Drain beans reserving ½ cup liquid. In large flame and ovenproof casserole, heat the oil, add onion and cook for 2 minutes. Add carrots and cook another minute, then add tom