Giant Lima Beans with Stewed Tomatoes and Oregano Pesto

Name: Giant Lima Beans with Stewed Tomatoes and Oregano Pesto
Cook time: 40 min
Yield: 8
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; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 2 tablespoons chopped oregano; 2 tablespoons chopped parsley; 1 small garlic clove, minced; Kosher salt

Giant Lima Beans with Stewed Tomatoes and Oregano Pesto was pinched from <a href="http://www.foodandwine.com/recipes/giant-lima-beans-with-stewed-tomatoes-and-oregano-pesto" target="_blank">www.foodandwine.com.</a>

"Tangy feta cheese, a bright herbal pesto and a crisp bread crumb topping all elevate this tomato-bean stew. It's sensational made with meaty Rancho Gordo giant limas from Peru, silky gigantes or large limas from the grocery store...."

INGREDIENTS

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3 cups dried giant lima beans or gigantes, rinsed and picked over, then soaked for 4 hours and drained

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Kosher salt

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5 tablespoons extra-virgin olive oil

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1 medium onion, finely diced

•

1 garlic clove, minced

•

One 16-ounce can whole tomatoes—juices reserved, tomatoes coarsely chopped

•

2 tablespoons chopped oregano

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1 cup coarsely crumbled feta cheese (6 1/2 ounces), for sprinkling

•

2 cups coarse fresh bread crumbs

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1/4 cup plus 2 tablespoons extra-virgin olive oil

•

2 tablespoons chopped oregano

•

2 tablespoons chopped parsley

•

1 small garlic clove, minced

•

Kosher salt

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