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Easy Greek style baked lima beans - fast dinner idea!

Greek Style Baked Lima Beans

  • Author: Erin Browne
  • Total Time: 1 hour 45 mins
  • Yield: about 8 servings 1x


  • 1 lb gigantes or large lima beans, soaked 6+ hours, rinsed, and drained
  • 1 large jar (28 - 30oz) marinara sauce * SEE NOTES!
  • 1/2 cup vegetable or chicken broth
  • Salt and pepper, to taste
  • Crumbled feta cheese and/or parsley for garnish


  1. Place the soaked, rinsed, and drained beans in a large pot and cover with water that reaches about 2 inches above the beans. Bring to a boil and allow to boil for about 35 minutes (the beans will not be totally tender at this point) About halfway through the cooking process, Preheat oven to 350F.
  2. Reduce heat to medium-low and add the jar of sauce, olive oil (if using, see notes), and broth. Add salt and pepper and taste, adjust as needed. Since all jarred sauce will be different, you can add other seasonings as well such as oregano, thyme, onion/garlic powder etc.
  3. Pour into a large casserole dish (9x13 works fine) and bake uncovered for about an hour or until beans are nice and tender.
  4. Serve with crumbled feta and/or parsley.


The sauce I used is already heavy in olive oil, but please check the ingredients list of your sauce. If it doesn't use plenty of olive oil (enough that you can taste it when tasting just the sauce) add olive oil to the mixture 1TBS at a time, stirring and tasting after each addition until it has a great Greek-y (yes, that's a word) olive oil flavor.

  • Prep Time: 10 mins
  • Cook Time: 1 hour 35 mins
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