Greek Butter Beans

Infused with the flavours of the sunny Mediterranean, this hearty bean dish is loaded with energy and fibre to keep you going. Excellent served warm or cold.

  • Makes: 8 servings
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All You Need

  • 1 lb (500 g) dried, large lima beans
  • 1/2 cup (125 mL) extra virgin olive oil
  • 1/2 cup (125 mL) each finely chopped carrot, onion and celery
  • 796 mL diced plum tomatoes
  • 1/3 cup (82 1/2 mL) each tomato paste and water
  • 4 tbsp (60 mL) Club House Greek Signature Blend


  1. Soak lima beans overnight. Drain, rinse, and drain.

  2. In large pot, add beans with fresh water to cover. Cook until soft, 1 to 1 ¼ hours. Drain.

  3. Meanwhile, in large saucepan, heat olive oil over medium heat. Add carrot, onion and celery and sauté 3 to 4 minutes.

  4. Stir in diced tomatoes, tomato paste, water and Club House Greek Signature Blend.

  5. Stir in cooked lima beans.

  6. Transfer to lightly greased 9 x 13 in (22 x 34 cm) baking dish and bake, uncovered at 325° F (160° C) for 1 hour.


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