Baby Limas with Spinach

• 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

1. Rinse the beans thoroughly.
2. Place the beans, water, onion, and garlic in the slow cooker insert.
3. Cover and cook on low for 5 to 6 hours, or until the beans are tender but not falling apart.
4. When the beans are tender, stir in the spinach, olive oil, and lemon juice and add salt and pepper to taste.
5. Serve warm or cold.
6. Again, if you can find it, why not try a Greek wine?
7. Aghiorghitiko is a delicious red grape variety native to Nemea on the Greek mainland.

beans, water, onion, clove garlic, fresh spinach leaves, olive oil, lemon, salt

Taken from www.epicurious.com/recipes/food/views/baby-limas-with-spinach-379736 (may not work)