Ingredients:

• 2 cups giant lima beans (gigantes), dried
• 1/4 cup olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes or 2-3 fresh tomatoes, chopped
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 cup feta cheese, crumbled (optional)
• Water or vegetable broth

Instructions:

1. Soak the Beans: Rinse the gigante beans and soak them in water overnight. This will help soften the beans and reduce cooking time.
2. Prepare the Beans: Drain and rinse the soaked beans. Place them in a large pot, cover with fresh water or vegetable broth, and bring to a boil. Reduce the heat and simmer for about 60-90 minutes, or until the beans are tender. Drain and set aside.
3. Sauté Vegetables: In a large ovenproof skillet or baking dish, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add Tomatoes and Seasoning: Stir in the diced tomatoes, parsley, oregano, salt, and black pepper. Cook for about 5 minutes to allow the flavors to meld.
5. Combine Beans and Bake: Gently fold in the cooked giant beans, ensuring they are well coated with the tomato mixture. If needed, add a bit of water or broth to prevent dryness.
6. Bake: Preheat your oven to 350°F (175°C). Cover the baking dish with foil and bake for about 30-40 minutes.
7. Finish and Serve: Remove from the oven, let it cool slightly, and optionally top with crumbled feta cheese before serving. Enjoy your Prespes Gigantes warm as a main dish, mezze, or a side!

This dish is delicious on its own or served with crusty bread. Enjoy!