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the goods

you will need:

1 lb giant lima beans, soaked overnight

1/4 cup olive oil

1 large onion, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

4 baby carrots, peeled and finely diced

6 oz can tomato paste

2 tblspns continental parsley

2 bay leaves

warm water



  • large saucepan
  • skillet
  • baking dish

time: 30 minutes active

1 1/2 hrs baking

overnight soaking






These beauties are the best baked beans in the world. This recipe was inspired by my friend Andy Harris in his book, 'Modern Greek'. I've adapted the recipe to suit what I'm most likely to have in the pantry, but I love having a dish of these in the fridge. They are a meal in themselves or a perfect partner for a mezze assortment; some saganaki, some spanakopites and copious amounts of retsina!

Soak your beans overnight, then drain and rinse them. Pop them into a pan with enough water to cover them by a couple of inches. Bring to a boil and simmer for about 45 minutes. Keep skimming the water and add a little more water if the beans threaten to boil dry.

Heat the olive oil in a skillet and add the onion and garlic, reduce the flame to medium; stir things around and don't let the onion or garlic burn or scorch.  When they are translucent (5-6 mins), add the carrot.

preheat the oven to 350f.

Spoon the tomato paste into a measuring cup and add enough warm water to make 1 cup of liquid. Dissolve the tomato paste in the water and pour into the skillet. Add 1 more cup of warm water and the bay leaves,. stir to combine and let simmer until the sauce has thickened and reduced a little (about 5-6 minutes). Add the parsley and remove from the heat.

Pour the drained beans into a baking pan, pour the sauce over and stir to combine. Bake for 1 1/2  hours.