1 lb dried gigantes beans or large dried lima beans (about 2 1/2 cups)

1/4 cup extra virgin olive oil

3 cups chopped onion

1 cup chopped celery

1 cup finely chopped carrot

3 garlic cloves, minced

2 teaspoons dried oregano

1 (28 ounce) can crushed tomatoes, undrained

1/4 cup chopped fresh flat-leaf parsley

2 tablespoons chopped fresh or 2 tsp dried dill

2 teaspoons honey

1 1/4 teaspoons salt

1/2 teaspoon freshly ground black pepper

Cooking spray

 

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans. Cover with water to 2 inches above beans and bring to a boil. Cover, reduce heat and simmer 1 hour or until beans are tender. Drain beans. Preheat oven to 325 degrees. While beans cook, heat oil in a large nonstick skillet over medium heat. Add onion, celery, carrot, and garlic; cook 10 minutes, stirring occasionally. Stir in oregano and tomatoes; simmer 10 minutes. Stir in parsley, dill, honey, salt, and pepper. Combine the cooked beans and tomato mixture in a 3 quart casserole coated with cooking spray. Bake at 325 degrees for 1 hour.

 

Serves 8: 1 cup serving, Calories 325, Fat 7.3g (sat. 1g), Fiber 14.5g