Greek Stifado Bean Stew: Giant Beans with Shallots

Ingredients

• 1-pound giant lima beans, soaked in water overnight
• 10-12 shallots, peeled
• 1/4 cup olive oil
• 1 (15-ounce) can tomatoes, pureed
• 1 tablespoon tomato paste
• 1/2 teaspoon sugar or honey
• 4 garlic cloves, grated
• 1 teaspoon dried crushed oregano
• 1 cinnamon stick
• 2 cloves
• 1 bay leaf
• Salt and black pepper, to taste
• A pinch of crushed red pepper flakes, optional
• 2 tablespoons finely chopped parsley
• • Spinach, roughly chopped (fresh or frozen)
• • Your favorite greens (fresh or frozen)
• • Sautéed mushrooms
• • Feta cheese
• • Bell peppers

Instructions

1. 1

   Drain the water that the beans were soaking...: Drain the water that the beans were soaking in overnight. Place the beans in a large pot and cover them with plenty of water. Bring to a boil and reduce the heat to medium. Cook until tender. About 40 minutes. They will continue to cook in the sauce so do not boil them too long. They should be slightly firm but tender. Not mushy. Drain and set aside. Season with salt.

2. 2

   Place the shallots in a pot with the...: Place the shallots in a pot with the olive oil and cook for about 15 minutes over medium heat or until golden all around.

3. 3

   Add the garlic and warm through.

4. 4

   Add the tomato paste along with the pureed...: Add the tomato paste along with the pureed tomatoes and mix well.

5. 5

   Add the seasonings and the beans along with...: Add the seasonings and the beans along with a cup of water.

6. 6

   Cook over medium heat until the sauce thickens....: Cook over medium heat until the sauce thickens. 15-20 minutes.

7. 7

   Taste and adjust seasoning if needed.

8. 8

   Garnish with parsley and serve with toasted bread...: Garnish with parsley and serve with toasted bread and feta cheese.