Lima beans have something quietly luxurious about them — a delicate flavor, a buttery texture, and a beautiful simplicity that needs very little to shine.

In my kitchen, they are present throughout the year. Sometimes I serve them whole, simply dressed with good olive oil and herbs. Other times, I turn them into a smooth, velvety purée and let another seasonal ingredient take center stage on top — one beautiful player meeting another to complete the plate.

This recipe carries a little scent of Athens with it: Mediterranean warmth, generous olive oil, fresh herbs, and the pleasure of placing a simple dish in the center of the table and sharing it.

It is uncomplicated, deeply satisfying, and wonderful for entertaining. Serve it to your guests and I promise, the compliments will follow.

Lima beans belong to the legume family and are a wonderful source of plant-based protein. Pair them with a grain or seeds to create a more complete protein combination.

For me, this is the essence of Zen cooking:
good ingredients, few gestures, full attention —
and a dish that needs nothing more.

Lima Beans with the Scent of Athens

Ingredients

2 cups dried lima beans
1 onion
4 garlic cloves
⁠5 ripe tomatoes
⁠1 tablespoon oregano
2 teaspoons salt
1 teaspoon black pepper
Juice of 2 lemons
½ cup good-quality olive oil
Water, for cooking

Method

Soak the lima beans in lukewarm water for about 6 hours. Drain, transfer to a pot, cover with fresh water, and cook for about 1 hour, until the beans begin to soften while still holding their shape.

In a separate wide pot, finely chop the onion and garlic. Sauté them in 4 tablespoons of the olive oil until soft, golden, and fragrant.

Chop the tomatoes and add them to the pot. Stir well, add 2 cups of water, and cook for about 15 minutes, until the tomatoes soften into a rich sauce.

Add the oregano, salt, and black pepper, followed by the cooked lima beans. Pour in 1 liter of boiling water and continue cooking, uncovered, over gentle heat for another hour, until the beans are beautifully tender and creamy and the tomato sauce has reduced around them.

Taste and adjust the seasoning if needed.

To serve, finish generously with freshly squeezed lemon juice and a good drizzle of olive oil.

Serve warm or at room temperature, with an extra touch of oregano if you wish.

A simple and generous dish — ripe tomatoes, olive oil, lemon, and creamy lima beans, carrying a little scent of Athens in every spoonful.