Serves 6-8, depending on course and appetite!
2 ½ cups dried gigantes (lima) beans
1 onion, minced
2 cloves garlic, thinly sliced
1 ½ cups peeled, seeded and chopped tomatoes, fresh or canned
¼ cup extra virgin olive oil
3 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
Pick over the beans and discard any stones or debris. Soak the beans overnight in plenty of cold water. The next day, drain the beans and place in a large saucepan and cover with plenty of water. Bring to a boil over high heat, reduce the heat to medium and simmer until the beans are tender.
Preheat an oven to 400F. Drain the beans and reserve ¾ cup of the cooking liquid. Pour the beans and reserved cooking liquid into an ovenproof casserole. Add the onion, garlic, tomatoes, olive oil, parsley and salt and pepper to taste. Mix to combine. Cover with aluminum foil and bake 30 minutes.
Remove aluminum foil and continue baking until the beans are very soft, 1 hour.
Serves 6 to 8