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.

　　

Ingredients

serves 6 to 8

　　2 cups dried baby lima beans

　　6 cups water

　　1/2 onion, finely chopped

　　1 clove garlic, finely minced

　　1/2 pound fresh spinach leaves

　　1/4 cup olive oil

　　Juice of 1/2 lemon

　　Salt and freshly ground black pepper to taste

　　

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.

　　Gourmet Vegetarian Slow Cooker