Baked Butter Beans

• 3/4 cup dried lima beans
• 1/2 None red pepper, seeded and diced
• 2 sticks celery, trimmed and diced
• 1 None carrot, peeled and thinly sliced
• 2 None onions, thinly siced
• 1/2 cup extra virgin olive oil
• 1/2 cup tomato paste
• 1 cup tomato puree
• 1 tbsp dried oregano
• 1 tbsp sugar
• 2 None vegetable bouillon cubes

1. Wash the beans well under cold water; drain. Place the beans in a large saucepan with 2 quarts cold water; bring to a boil. Boil, uncovered, for 10 mins. Drain the beans and rinse under cold water 2 or 3 times. Discard the skins that float to the surface and peel away any skins remaining.
2. Combine the beans, pepper, celery, carrot, onions, oil and 6 cups water in a large saucepan; bring to a boil. Add the tomato paste, tomato puree, oregano, sugar and bouillon cubes. Reduce the heat to low; simmer, uncovered, stirring occasionally, for about 35 mins or until the beans are tender. Season to taste.
3. Meanwhile, preheat the oven to 400u0b0F.
4. Transfer the bean mixture to a large baking dish. Cook, in the oven, uncovered, for 1 hour. Sprinkle with a little additional dried oregano and serve.

beans, red pepper, celery, carrot, onions, extra virgin olive oil, tomato paste, tomato puruee, oregano, sugar, vegetable bouillon cubes

Taken from recipes-plus.com/api/v2.0/recipes/37104 (may not work)