Butter Beans in Tomato-Dill Sauce

When we were on the cruise, one of our big excursions in Greece included lunch at a hotel with a big spread of traditional Greek dishes. One thing I went nuts over was this bean dish. I poked around fo recipes until I found one that looked similar.

1 lb dried giant butter beans
2 T olive oil
4 cloves garlic, finey chopped
26 oz tomato puree (I just used regular canned tomato sauce)
1 1/2 tsp lemon juice
1 T sugar
2 tsp salt
1 tsp black pepper
1 1/4 c fresh dill, chopped

Pick over and rinse the beans well. Soak them in at least 6 cups of water and some salt (I used 2 tsp) overnight. After soaking, rinse the beans well and put them back in the pot with more water and salt (again, 2 tsp). Bring beans to a boil and simmer for 2 hours on low heat, stirring occasionally and adding more water if necessary.

When the beans have about 30 minutes left, start on the sauce. Heat the oil in a medium saucepan over medium-low heat. Add the chopped garlic and, stirring frequently to keep from burning, cook for a few minutes (until softened and a little transparent). Add the tomato sauce, lemon juice, sugar, salt and pepper and bring to a boil. Simmer sauce for 15 minutes. Add dill, stir well and simmer 5 minutes more.

Drain beans well and put them back into the pot in which you cooked them. Pour sauce into beans and stir well, then pour mixture into a deep casserole dish. Bake at 375°F (190°C) for one hour, uncovered.
recipe_source:
recipe_title: Butter Beans in Tomato-Dill Sauce
recipe_descr: When we were on the cruise, one of our big excursions in Greece included lunch at a hotel with a big spread of traditional Greek dishes. One thing I went nuts over was this bean dish. I poked around fo recipes until I found one that looked similar.