Source: The Greek Vegetarian by Diane Kochilas
1 pound dried lima beans (large) or Greek Giant Beans, soaked
1/2 cup olive oil
2 medium red onions, peeled and finely chopped
3 cups tomatoes, finely chopped
2 cups water
3 TBL honey
1 cup loosely packed fresh dill weed (after measuring, then finely chop the dill - no stems)
1/4 cup red vinegar
2 TBL tomato paste
Salt and pepper to taste
In a large skillet heat 2 TBL of olive oil over medium heat, add the chopped onions and cook until onions are wilted and lightly caramelized.
Preheat oven to 375 degrees F. Rinse and drain the soaked beans, place in a large pot with fresh water to cover them by 3 inches. Bring to a boil then reduce heat, simmer for about 15 minutes until tender (be careful, over-cooked beans will turn into mush). Remove beans from heat and drain off the hot water. If the beans have a 'skin' that is loose, you may want to 'pinch off' that skin.
Place cooked beans in a large baking pan with 3 TBL olive oil, the onions, tomatoes, water, and honey. Mix thoroughly. Cover the pan with foil and bake for 1 hour. Be sure the sauce is thick and creamy. Add more water during baking if needed. During the last 15 minutes of baking, add the remaining ingredients: chopped dill, vinegar, tomato paste, salt, and pepper. Mix thoroughly. Serve warm.