Greek Lima Beans (Gigantes)

Source: Judy Pistrang

4 cans (15 oz) large butter beans with their liquid

1 onion, finely chopped

2 cloves garlic, minced

2 carrots, finely chopped

1 can (15 oz) whole tomato, chopped

1 cup juice from tomatoes

1/2 tsp. basil

1/2 tsp. oregano

2 chicken bouillon cubes

1 T dried dill

juice of 1 lemon

2 T chopped parsley

2 T olive oil

In heavy pot, sauté onion, carrot, garlic, parsley in olive oil. Add lemon juice, tomatoes, tomato juice, spices, bouillon, 2 cups water. Simmer 20 minutes.

Add beans, with liquid. Simmer 15 to 30 minutes. Serve hot or warm.