Mediterranean-Style Baked Lima Beans

Instructions

1. Sort through the dried lima beans and place in a large bowl, cover with water by at least 3-4 inches and soak for 8-12 hours.
2. Check on the beans periodically as they absorb water and you may need to cover with more water.
3. When the beans have finished soaking, drain and rinse them well then place in a large pot and cover with the quart of water.
4. Add the bay leaf to the pot with the water and the beans then bring to a boil over high heat.
5. Once the water boils, place a lid on the pot and reduce the heat to medium.
6. Simmer the beans for about 20-30 minutes until the beans are tender but not fully cooked through.
7. When the beans are done with the first cooking period, skim off any foam that is on the top and drain the cooking liquid.
8. Reserve the bay leaf with the beans.
9. Preheat the oven to 375°F.
10. Lightly rub olive oil on the inside walls of a 4 quart dutch oven.
11. Place the 1/8 cup of olive oil and the minced garlic in the dutch oven and heat over medium heat until the garlic starts to sizzle.
12. Add the onion and cook for about 3-4 minutes until translucent, stirring frequently.
13. When onion is translucent, add the shredded carrots and cook for another minute to soften.
14. Add the tomatoes, vegetable stock, red wine vinegar, tomato paste, agave, thyme, oregano, salt and freshly grated nutmeg.
15. Bring this mixture to a boil stirring frequently.
16. When it reaches the boiling point, reduce the temperature to low and simmer for 10 minutes so that the sauce can reduce slightly and the flavors intensify.
17. Taste and adjust seasoning by adding more salt and pepper.
18. Stir in the parsley and mint.
19. Cut the heat off and add the lima beans and bay leaf, stirring well making sure that all of the beans are coated in the tomato sauce.
20. Place a lid on the dish and bake the beans for 30 minutes, stirring occasionally.
21. Taste the beans and if they are tender and creamy, remove the lid and bake for an additional 10 minutes to reduce the sauce.
22. Remove from the oven and discard the bay leaf.
23. Allow the beans to cool for 10 minutes before serving.