Giant Limas with Tomatoes, Spinach and Olives

Enjoy this vegan, Mediterranean feast – a stew of giant lima beans, spinach, and tomatoes with lots of Greek herbs

1/2 lb (a rounded cup) dried giant lima beans
1 1/2 quarts water (10 cups for those of you who can never remember conversions, aka me)
1 bay leaf
1 onion, peeled and halved
4 garlic cloves, crushed
2 10-ounce bags frozen spinach, defrosted and squeezed of excess water
3 tablespoon extra-virgin olive oil
1 leek, white and light green part only, halved lengthwise and sliced
1 bunch scallions, trimmed and chopped
1/2 cup chopped parsley
1/2 cup chopped dill
1 28-ounce can tomato puree
Salt and black pepper to taste
1/2 cup chopped kalamata olives

View the full recipe at An Avocado A Day →