Baked Lima Beans with Honey and Dill

 

1 pound dried large lima beans

1 large red onion, finely chopped

1 28-ounce can chopped tomatoes

1 bay leaf

3 tablespoons honey

2 tablespoons tomato paste

¼ cup red wine vinegar

Salt and freshly ground black pepper to taste

½ cup, loosely packed, chopped fresh dill

 

1.    Cover beans with 3 inches of water in a large Dutch oven and bring to a boil.

2.    Reduce heat, cover, and simmer 30 minutes.

3.    Preheat oven to 375°.

4.    Heat 2 tablespoons olive oil in skillet over medium heat, and caramelize onion, 10 to 15 minutes. Remove from the heat.

5.    After 30 minutes, drain the beans and return them to the pot.

6.    Add the remaining olive oil, the tomatoes with its liquid from the can, bay leaf, honey, and 2 cups water (or enough to just cover the beans).

7.    Stir in the onion, and bring the mixture to a simmer. Cover and place in the oven. Bake one hour, stirring often and adding water if necessary.

8.    Add the tomato paste, vinegar, salt and pepper. Cover and simmer for 30 more minutes, until the beans are tender and the mixture is thick.

9.    Stir in the dill, cover and let sit 15 minutes. Taste and adjust seasonings. Serve with thick slices of country bread.