Lima Bean Plaki

Course : Greek
Serves: 8
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1 pound dried lima beans -- * see note
3/4 cup olive oil
1 medium Onion -- finely chopped
2 cloves garlic
2 medium carrots -- finely chopped
1 stalk celery -- finely chopped
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh dill -- crushed
1 teaspoon dried fines herbs -- crushed
2 tablespoons fresh lemon juice
16 ounces plum tomatoes -- with their liquid
2 cups chicken stock
1 teaspoon salt and freshly ground pepper -- to taste
2 cups water

Preparation / Directions:

Place beans in a saucepan with water to cover, bring to a boil, and parboil 25 minutes. Drain and set aside. In a Dutch oven over medium-high heat, warm oil. Add onion, garlic, carrots, celery, and parsley; sauté until onion is translucent (about 5 minutes). Add dill, fines herbs, lemon juice, tomatoes, stock, salt, and pepper. Bring to a boil, reduce heat, and simmer 20 minutes. Add drained beans and the water; simmer until beans are tender (about 25 minutes).

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