Giant Lima Bean Casserole

Fall is here and there's a chill in the air. It's this time of year that I start preparing Soups and Casseroles. Today I'm making a Vegetarian Irish Stew and I thought I'd post this soup/casserole
recipe.

Giant Lima Bean Casserole:

Here's what you'll need:
1 - 6 quart Enamel Cast Iron Casserole Dish

1 C Dried (Goya Large 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.
Add:
Onion
Sauté 10 minutes, stirring often.
Add:
Garlic
Tomato Paste
Cook 3 minutes.

Add:
Beans
Tomatoes
Water
Bring to a boil.
Reduce heat.
Cover, with the lid ajar and simmer for 2 hours.

Add:
Vinegar
Arugula
Stir to combine well.

Top individual servings with Feta Cheese and Dill.
Drizzle with additional Olive Oil.

Enjoy!
Peace in the Kitchen!