Over the nearly 15 years I’ve written this column, I’ve developed many recipes for main dishes that cook up unattended in the slow cooker. This week I’m using this versatile counter-top appliance to make a succulent side dish.
Greek lima beans are usually made with large dried lima beans and are called Gigantes. In my version, I use frozen large lima beans in place of the dried and just toss them into the slow cooker along with some diced tomatoes, a variety of herbs and a pinch of ground cloves.
These Greek-Style Lima Beans are the perfect side dish to grilled chicken or fish and they also make a delicious vegetarian entrée.
GREEK-STYLE LIMA BEANS
16 ounces frozen lima beans
1 15-ounce can diced tomatoes, undrained
1 tablespoon olive oil
1 pod reduced-sodium chicken broth concentrate
2 teaspoons minced garlic, about 2 large cloves
3 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried oregano
1-2 teaspoons honey
½ teaspoon dried dill weed
Pinch ground cloves
¼ cup crumbled reduced-fat feta cheese
Combine all ingredients except cheese in the slow cooker and cook on low for 6-8 hours or on high for 4-6 hours. Stir in the cheese before serving. Taste and season with salt and freshly ground black pepper, as needed.
Makes 6 servings.