Wash the giant beans. Soak them in the pot overnight (10-12 hrs) with 8 cups of water.
(Note: It is better if the beans do not lose their skin in soaking, but some brand of beans will loose the skin and you will have to remove the floating beans).
Next day, cook them in a covered pan medium/low heat (bubbling water but not much). Depending on the beans, it could take 1 to 4 hours to get cooked. Should try them every once in a while and turn off the heat when they are almost done. Drain the beans and place them in a pan (I use Pyrex glass pan 38x25x4 cm). SAVE the water were cooked in. You will use that bean-water to add it to the sauce while is cooking.
While the beans are cooking, on a separate pan add the olive oil and chopped onion and cook until onion is soft. Add the rest of the ingredients, AND some of the bean-water for creamy-watery consistency. Cover, and simmer in very low heat for about 90 mins. Keep adding been-water as required.
When sauce is done (make sure you have added enough bean-water so the sauce is at a right consistency creamy-watery. Spread sauce over the beans, cover with aluminum foil and cook in 350f for 45mins
- 1 lb giant (lima) Beans
- 8 cups Water
- 100ml Olive Oil or more
- Parsley – chopped just the leaves (be generous with parsley)
- 1 medium Carrot – diced
- 3 large Garlic cloves – diced
- 1 very large Red Onion – diced
- ¾ of a 16oz diced Tomatoes – Stir in blender 2 seconds
- Oregano – half teaspoon
- Basil– green leaves preferred or just a little dry basil