Lima Bean and Greens Casserole
Nina Marcinowski
- 1 lb. bag of dry Lima beans
- 2 bunches chard, washed and chopped
- 2 onions chopped
- 5 cloves garlic chopped
- Salt and pepper
- ½ cup olive oil
- 1 to 1½ cups tomato sauce
Soak lima beans overnight and cook till done and cool. Mix beans, the equivalent of 2 bunches of chard. You can use spinach, chard, Asian greens, or kale. Try to use at lease ½ chard or spinach. Mix in onion, garlic then oil. Last add sauce. Put in a casserole large enough to hold. Cover and bake 1 to 1½ hr. at 350°.