This is comfort food at its best! It’s also a delicious example of how Mediterranean fare incorporates vinegar and all its health perks. Add in the assorted benefits of legumes and this is a one very healthy dish, indeed.
The recipe does make quite a few servings so be sure to freeze a few portions if you aren’t feeding a crowd.
Greek Honey Dill Lima Beans
Makes 8 – 10 servings
2 cups (500 mL) dried large lima beans, about 12 ounces/ 375 g
1 tbsp (15 mL) extra virgin olive oil
1 large onion, finely chopped
1 28-oz./796-mL can Italian plum tomatoes, coarsely chopped (no added salt variety preferred)
1/2 cup (125 mL) water
2 tbsp (25 mL) honey
3/4 cup (175 mL) chopped fresh dill
3 tbsp (45 mL) red wine vinegar
2 tbsp (25 mL) tomato paste
Salt and freshly ground pepper, to taste
Soak lima beans overnight or using the quick soak method. (Cover beans with cold water, boil for two minutes and then soak for one hour.) Drain and rinse beans well to get rid of the gas-producing indigestible sugars.
Place beans in a large pot and cover with water by 3 inches/ 8 cm. Bring to a boil; reduce heat and cook for 45 minutes. Drain and set aside.
While beans are cooking, in a large heavy skillet, over medium heat, add olive oil and onions; sauté onions until soft and beginning to brown, about 12 to 15 minutes.
Preheat oven to 375 F /190C. In a large bowl , mix together beans, onions, tomatoes, water and honey. Put mixture into a baking dish; cover and bake for 1 1/2 hours or until the beans are tender. Remove from oven and stir in dill, red wine vinegar and tomato paste. Continue baking for another 10 to 15 minutes. Season with salt and freshly ground pepper to taste.
Per serving nutritional information:
Protein: 10 grams
Fat: 2 grams
Saturated Fat: less than 1 gram
Carbohydrate: 34 grams
Dietary Fibre: 9 grams
Sodium: 160 milligrams
Do you have any examples of the use of vinegar in traditional dishes? Please share in the comment section below.