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.