Name: Baked lima beans
Cook time: 135 min
Total time: 135 min
Yield: 6
Ingredients: 2 3/4 cup dried lima beans; 1/2 red capsicum, diced; 2 stalks celery (300g), trimmed, diced; 1 carrot (120g), sliced thinly; 2 brown onions (300g), sliced thinly; 1 cup (250ml) extra virgin olive oil; 1.5 litre (6 cups) water; 1/2 cup (140g) tomato paste; 1 cup (280g) tomato purée; 1 tablespoon dried oregano; 1 tablespoon caster (superfine) sugar; 2 chicken stock cubes

Ingredients

2 3/4 cup dried lima beans

1/2 red capsicum, diced

2 stalks celery (300g), trimmed, diced

1 carrot (120g), sliced thinly

2 brown onions (300g), sliced thinly

1 cup (250ml) extra virgin olive oil

1.5 litre (6 cups) water

1/2 cup (140g) tomato paste

1 cup (280g) tomato purée

1 tablespoon dried oregano

1 tablespoon caster (superfine) sugar

2 chicken stock cubes

Method

1.Wash beans well under cold water; drain. Place beans in large saucepan with about 2 litres (8 cups) of cold water; bring to the boil. Boil, uncovered, 10 minutes. Drain beans; rinse under cold water two or three times. Discard skins that float to the surface; peel away any skins remaining.

2.Combine beans, capsicum, celery, carrot, onions, oil and the water in large saucepan; bring to the boil. Reduce heat. Add tomato paste, tomato purée, oregano, sugar and stock cubes; simmer, uncovered, stirring occasionally, about 35 minutes or until beans are tender. Season to taste.

3.Meanwhile, preheat oven to 200ºC/400ºF.

4.Transfer bean mixture to large baking dish; cook, in oven, uncovered, 1 hour. Sprinkle with a little extra dried oregano.

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