Baby Limas with Spinach
Here is another simple, delicious bean dish typical of what you might find in any Greek café. Be careful not to overcook the limas (unless you like them mushy), because they easily lose their shape with long cooking. The beauty of limas is that they have a very distinctive flavor and texture, both of which I adore. Serve the beans with a loaf of crusty country bread.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Rinse the beans thoroughly. Place the beans, water, onion, and garlic in the slow cooker insert. Cover and cook on low for 5 to 6 hours, or until the beans are tender but not falling apart.
Step 2
When the beans are tender, stir in the spinach, olive oil, and lemon juice and add salt and pepper to taste.
Step 3
Serve warm or cold.
Suggested Beverage
Step 4
Again, if you can find it, why not try a Greek wine? Aghiorghitiko is a delicious red grape variety native to Nemea on the Greek mainland.
