Greek Lima Beans Recipe
Briami tomato, eggplant, peppers, zucchini, onion, feta, oregano
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Ingredients
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Vegetables
Other Ingredients
Method
Preparation
- 1
Prepare the Lima Beans
If using dried lima beans, soak them overnight in water. Drain and rinse before cooking. If using canned, simply drain and rinse them.
- 2
Cooking
- 3
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
- 4
Add Eggplant and Peppers
Add the diced eggplant and bell peppers to the skillet. Cook for about 5-7 minutes until the eggplant starts to soften.
- 5
Incorporate Zucchini and Lima Beans
Stir in the zucchini and prepared lima beans. Cook for an additional 5 minutes.
- 6
Add Tomatoes and Seasoning
Pour in the canned diced tomatoes along with their juices. Stir in the dried oregano, salt, and black pepper to taste. Let it simmer for about 10-15 minutes until the flavors meld.
Finishing Touches
- 7
Add Feta Cheese
Once the mixture is well combined and the vegetables are tender, sprinkle the feta cheese on top. Allow it to melt slightly.
- 8
Garnish and Serve
Garnish with fresh parsley before serving. Enjoy your Greek Lima Beans warm or at room temperature.
