Here's what you'll need:
1 - 6 quart Enamel Cast Iron Casserole Dish
1 C Dried Lima Beans covered with cold water and set aside overnight.
1 TBS Olive + additional.
1 Large Onion, diced.
3 Cloves of Garlic, minced
2 TBS Tomato Paste
2 (28oz.) cans of Whole Peeled Tomatoes , drained and roughly chopped.
4 1/2 C Water
1 TBS Red Wine Vinegar
5 C Chopped Arugula
1 C Crumbled Feta Cheese
3 - 5 TBS Chopped Fresh Dill
In the Casserole Dish on medium heat:
Oil, until hot.
Sauté 10 minutes, stirring often.
Cook 3 minutes.
Bring to a boil.
Cover, with the lid ajar and simmer for 2 hours.
Stir to combine well.
Top individual servings with Feta Cheese and Dill.
Drizzle with additional Olive Oil.
Peace in the Kitchen!