When I took my 15-months-old daughter to the doctor last month, I asked him whether she could eat legumes. He answered that I shouldn’t give her legumes yet and that I should wait. I said that I had been waiting for 29 whole years to eat this kind of food and that I can’t wait for her to taste them! You see it took me a lot of time to convince myself that I had to try legumes, but now that I have tried them I eat them very often! I have already posted my first chickpea dish and my first white beans dish, so today I present to you my first experiment to cook lima beans. I had already tried them a few months ago cooked by my mum!
500gr. Lima beans
500gr. Spinach, cleaned
½ bunch of dill, finely chopped
1 big red onion
3 big mature tomatoes or 500 gr. tomato juice
Tomato paste (optional)
salt and pepper
Soak lima beans into water overnight (for almost 10hours). Then place them in a pot and let boil until soft (boiling time depends on the beans quality). Wash all ingredients. Preheat oven at 200 Cº and chop scallions, onion, leek, dill and tomatoes. In a deep baking tray place spinach (cut in large pieces), onion, scallions, tomatoes, dill, carrots cut in coins and mix well all ingredients. Then add lima beans and the water that they were boiled in, mix again, pour olive oil, season with salt and pepper. (If you want, you can dissolve some tomato paste into the water the beans were boiled in). Don’t use much water because spinach will exude its own liquids. Keep in mind that you might have to add some hot water. So watch while cooking. Bake for 1-1,5 hours.