What's for Supper: Greek-Style Lima Beans

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.



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.

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Watch Karin prepare the recipe at noon Tuesdays on WJBF-TV (Channel 6) and Wednesdays during Good Morning Augusta.

We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

Send your recipe and contact information to karin.calloway@gmail.com, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.