Recipe: Greek Lima beans

Pat, here are two recipes for Greek Lima Beans. Hope yopu enjoy them
Angel.

Lima Beans with yoghurt.
(Koukia me yaourti)

Serves: 5 to 6

3 tablespoons butter or vegetable oil
1 small onion or shallot, chopped
3 cups shelled lima beans, fresh of frozen
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill or mint leaves
salt and freshly ground black papper
1/2 teaspoon granulater sugar
1 cup plain yoghurt
water

Heat butter or oil in a flameproof casserole or pan and saute the onion until soft.
Stir in the lima beans and herbs and season with the salt and papper and the sugar.
Add enough water to cover.
Place cover on caserole, and simmer until tender (or bake in a moderate oven 350*F, 180*C)
Pour off the remaining liquid and save all but 1/2 cup for a soup.
Cool the 1/2 cup liquid and mix with the yoghurt in a small pan.
Heat and pour over the beans.
Serve warm.

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Giant Lima beans with dressing
(Ghighes Plaki)

500g (1 lb) giant white lima beans
1 medium sized onion, chopped
2 stalks of celery with tops, chopped
2 tablespoons tomato paste
salt and papper to tste
1/2 cup lemon-oil dressing (recipe follows)
Chopped flat-leaf parsley

In a medium sized pan, bring the beans to a boil with about 3 quarts of water. Remove the pan from the heat and let the beans soak for about 30 minutes.
Drain the liquid off and add fresh cold water to come 1" above the beans.
Add the oniom, celery and tomato paste and season to taste.
Cover the pan and cook the beans over a low heat for 30 minutes or until they are tender.
Drain the liquid fron the beans, transfer them to a large bowl.
Drench them with the lemon-oil dressing and stir them gently.
Sprinkle them with the chopped parsley and chill.

Lemon-oil dressing
(Lemonolatho)

1/2 cup olive oil
3 tablespoons fresh lemon juice
1 split garlic clove
1/4 teaspoon white pepper

Combine all the ingredients in a bowl and beat them vigorously with a fork or whisk until they are well mixed.
Let the dressing stay at room temperature if it is to be used right away.
If not, store in a glass jar in the refrigetator.
It will last for about 1 week.
Thsi dressing is used on salads, boiled greens, or vegetables.
Makes about 2/3 cup.