Serving
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Lima Bean Plaki
Greek
  -   Lopia Plaki
Serves
Effort:
Sched:
DoAhead:  
6 side  
***
9-1/2 hr  
Yes
An excellent side or appetizer. This recipe produces a product very like the canned "Giant White Beans" from Bulgaria and Turkey, but costs a lot less and tastes better. Plaki is a traditional cooking method for vegetables in an aromatic sauce, which now always includes tomatoes. Lima beans are native to Central and South America, but have been adopted worldwide.






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Lima Beans, dry (1)  
-- Onion mix
Onions
Garlic
Carrots
Celery
Parsley Leaf
Bay Leaf
-- Tomato mix
Tomatoes, canned
Dill, fresh
Thyme sprig
Oregano sprig
Lemon Juice
Stock (2)
Salt
Pepper
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Olive Oil ExtV
Water
Prep   -   (8-1/2 hrs - 35 min work)
  1. Soak LIMA BEANS for at least 8 hour with water to cover and 1/2 Tablespoon of salt.
  2. Drain Lima Beans and place in a saucepan with water to cover. Bring to a boil and simmer for 25 minutes. Drain and set aside.
  3. Chop ONION fine. Crush GARLIC and chop fine. Peel CARROTS and chop fine. Chop CELERY small. Chop PARSLEY small. Mix all.
  4. Chop TOMATOES small. Chop Dill fine. Mix all Tomato mix items, including the juice from the tomatoes.
Run   -   (55 min)
  1. In a coverable sauté pan heat Olive Oil and fry Onion mix until Onions are translucent, but not browning.
  2. Stir in Tomato mix. Cover tightly and simmer for 20 minutes.
  3. Stir in Lima Beans. Simmer covered until Lima Beans are tender, about 25 minutes if fairly fresh, a couple of hours if older. Check water frequently and add boiling water as needed - it must not get too dry.
  4. Serve hot as a side dish or at room temperature as an appetizer. If you will serve at room temperature put in a touch more salt, pepper and lemon juice.
NOTES:
  1. Lima Beans:   These should be the large ones. Buy from a source with high turnover - old beans will take a long time to never to cook tender. Yes, soak with salt, see our Soaking / Brining Dried Beans.
  2. Stock:   The pattern recipe calls for chicken stock, but there's no reason you can't use Vegetable Stock to make this dish vegetarian.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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