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–+ servings
Moroccan Baked Lima Beans with Tomato, and Feta
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5 from 2 votes

Moroccan Baked Lima Beans with Tomato and Feta

If you can't find Ras el hanout, make a quick blend, to taste, of some of the most commonly used ingredients: cumin, coriander, cardamom, ground cloves, cinnamon, ground red pepper, nutmeg, ground black pepper, and turmeric. Toss any or all of these spices, to taste, into the tomatoes as they cook. (Or just leave it out altogether. Your dish won't have that distinctive Moroccan flavor, but buttery lima beans, sweet summer tomatoes, fragrant garlic, and tangy Feta are good enough to hold their own without additional adornment. With this option it's especially important to use a strong, flavorful Feta.)
Servings 4
Author Robin Donovan

Ingredients

  • 1 tablespoon oil
  • 1 large clove garlic minced
  • 1 pound tomatoes chopped
  • 1 teaspoon Ras el hanout or alternate options, above
  • ¼ teaspoon kosher salt
  • 1 15- ounce can lima beans rinsed and drained
  • 4 ounces about ¾ cup crumbled Feta cheese
  • ⅓ cup breadcrumbs
  • Olive oil or spray oil

Instructions

  • Preheat oven to 475°F.
  • In a medium-sized skillet, heat oil over medium-high heat until hot but not smoking. Add garlic and stir occasionally for a minute or two.
  • Add tomatoes, Ras el hanout (or other spices, if using), and cook, stirring occasionally, until tomatoes start to become soft and saucy (2 to 3 minutes).
  • Set aside.
  • Place lima beans in an 8"- or 9"-diameter baking dish.
  • Layer the cooked tomatoes on top of the beans, followed by the Feta.
  • Finally, sprinkle the breadcrumbs on top and give them a quick spray or drizzle of oil.
  • Bake in preheated oven for 10 to 15 minutes, until breadcrumbs start to brown.
  • Serve as an appetizer, side dish, or even a protein-rich (thank you, limas) vegetarian entree.