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°.