Heavenly Beans

Adam was quite skeptical when I mentioned that I was going to make a lima bean casserole. But, after having tasted this amazing lima bean masterpiece at NOPA, a restaurant in San Francisco, I assured him that it would be delicious. Thanks to my cuz for directing me to this recipe.

I must give a warning though: do not make this on a weekday night as I did! I don't think I ate until 9:30. At least I was in bliss when I did eat. This is a labor and pot intensive meal, but I have to say, it is absolutely worth it.

Giant Lima Beans with Stewed Tomatoes and Oregano Pesto (Food and Wine, November 2008)

Beans:
3 cups dried giant lima beans or gigantes, rinsed and picked over, then soaked for 4 hours and drained
kosher salt
5 Tbs. extra-virgin olive oil
1 medium onion, finely diced
1 garlic clove, minced
1 (16-oz.) can whole tomatoes, juices reserved, tomatoes coarsely chopped
2 Tbs. chopped oregano
1 cup coarsely crumbled feta cheese (6 1/2 oz. for sprinkling)
2 cups coarse fresh breadcrumbs

Pesto:
1/4 cup plus 2 Tbs. extra-virgin olive oil
2 Tbs. chopped oregano
2 Tbs. chopped parsley
1 small garlic clove, minced
kosher salt

1. PREPARE THE LIMA BEANS In a large saucepan, cover the lima beans with 2 inches of water and bring to a boil. Simmer over low heat, stirring occasionally, until the limas are just tender but still al dente, about 2 1/2 hours; add water as needed to keep the limas covered by 2 inches. Season the limas with salt and let stand at room temperature for 5 minutes. Drain the limas, reserving 1 1/2 cups of the cooking liquid.
2. In a medium saucepan, heat 3 tablespoons of the olive oil. Add the onion and garlic and cook over moderately low heat until softened, about 8 minutes. Add the tomatoes, oregano and the reserved bean cooking liquid and simmer over low heat, stirring occasionally, until the sauce has reduced to 1 1/2 cups, about 1 hour. Season the tomato sauce with salt.
3. MEANWHILE, MAKE THE PESTO In a mini food processor, combine the olive oil with the oregano, parsley and garlic and pulse to a coarse puree. Season the oregano pesto with salt.
4. Preheat the oven to 425°. In a 9-by-13-inch baking dish, mix the limas with the tomato sauce and sprinkle the feta on top. Bake in the upper third of the oven for about 40 minutes, until the beans are bubbling and the cheese is browned. Remove the baking dish from the oven and let stand for 10 minutes.
5. Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil. Add the bread crumbs and cook over moderately high heat, stirring, until toasted, about 3 minutes. Season with salt.
6. Top the beans with the bread crumbs, dollop with the oregano pesto and serve.

Make Ahead The cooked limas, tomato sauce and pesto can be refrigerated separately overnight. Bring to room temperature before proceeding.