Lima Bean and Greens Casserole

From 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


  1. Soak lima beans overnight and cook till done and cool.
  2. Mix beans and the equivalent of 2 bunches of chard. (You can use spinach, chard, Asian greens, or kale. Try to use at least ½ chard or spinach.)
  3. Mix in onion, garlic then oil. Lastly, add tomato sauce. Put in a casserole dish large enough to hold.
  4. Cover and bake 1 to 1½ hr. at 350°.