Ingredients:

Christmas Lima beans or large white lima beans: 250 gms
Water: 1 liter
Onion: 1, quartered
Garlic cloves: 4, chopped
Bay leaf: 1
Sprigs thyme: 1 or 2
Salt: to taste
Olive oil: 2 tbsp
Tomatoes: 700 gms, peeled
Red pepper: 1, diced
Red pepper flakes: a pinch
Paprika: 1 tsp
Mint: 2 tbsp

Method:

1. Rinse beans and combine with the water, onion, half of the garlic, bay leaf and thyme in a large soup pot and boil over medium heat.
2. Reduce the heat, cover and simmer for one hour.
3. Add salt and continue to simmer gently for another 45 minutes to an hour until the beans are thoroughly tender but still intact.
4. Remove from the heat. Remove the onion, bay leaf and thyme sprigs. Set a colander over a bowl and drain the beans.
5. Preheat the oven to 350 degrees. Slice half the tomatoes, and set aside. Seed and chop the rest.
6. Heat 1 tbsp of olive oil over medium heat in a heavy skillet, and add red pepper.
7. Cook for few minutes while stirring until tender.
8. Add the remaining garlic and cook for a minute.
9. Add chopped tomatoes, red pepper flakes, paprika and salt to taste and cook until the tomatoes have cooked.
10. Add half the chopped mint and stir in the beans and 1 1/2 cups of broth.
11. Transfer to a baking dish, and arrange the sliced tomatoes on top.
12. Bake for an hour in the oven.
13. Check after every 15 minute the beans aren’t drying out, if they are add about 1/2 cup of the reserved broth.
14. Remove from the heat, and sprinkle the remaining parsley or mint over the top.
15. Serve hot or warm.

Nutritive Value ( 1 Serving) :-
Calories -      340 cal
Protein –       80 gm
Fat - 27.5 gm