Baked Lima Beans
Votes: 5
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Baked Lima Beans - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cans lima beans (drain the broth)
- 1 cup canned tomato sauce
- A handful of chopped parsley
- 1/2 tsp dried oregano
- Olive oil
- Salt and ground black pepper
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Cooking the dish according to the recipe:
- Preheat oven to 230°C.
In a small ovenproof dish or casserole dish, combine the beans with the tomato sauce, parsley, and oregano. Crumble the oregano between your palms before sprinkling it over the beans. - Drizzle the beans with a little oil, season with salt and pepper to taste. Stir the ingredients one last time.
Place the pan in the oven and bake for 12 minutes, until the sauce is simmering and the beans are heated through.
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