Giant Lima Beans with Stewed Tomatoes and Oregano Pesto
Ingredients
- 3 cups dried giant lima beans or gigantes, rinsed and picked over, then soaked for 4 hours and drained
- Kosher salt
- 5 tablespoons extra-virgin olive oil
- 1 medium onion, finely diced
- 1 garlic clove, minced
- One 16-ounce can whole tomatoes—juices reserved, tomatoes coarsely chopped
- 2 tablespoons chopped oregano
- 1 cup coarsely crumbled feta cheese (6 1/2 ounces), for sprinkling
- 2 cups coarse fresh bread crumbs
Instructions
Giant Lima Beans with Stewed Tomatoes and Oregano Pesto serves 8 original recipe by Food & Wine.
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