Persian/Greek Style Baghali Gigantes Ghatogh (Greek Gigantes fusion with a Persian Lima Dill Stew)

Serves 2
Preparation
1 tablespoon coconut oil
½ teaspoon ground turmeric
4 cloves garlic, minced
1½ cups finely chopped dill
4 medium tomatoes, chopped with juice reserved
3 tablespoons reduced sodium chicken broth
1 16 ounce package dried giant lima beans
¼ teaspoon crushed saffron
1½ teaspoon Kosher salt
1 teaspoon pepper
2 eggs
½ cup olive oil
coconut oil spray
½ cup low-fat feta cheese, crumbled, to garnish

Place lima beans in a large pot and cover with water (make sure to cover with at least 3x the water). Soak beans overnight then strain and dry. The next day bring beans to a boil with another large pot covered with 3x the water and ½ teaspoon of the kosher salt, then reduce heat and simmer 20 minutes. Strain and let cool. In a large skillet heat coconut oil and add the turmeric and garlic. Fry about 3 mins then add ½ cup of the dill. Cook until the dill is lightly wilted then add the crushed saffron and remove from heat and allow to cool. Separately mix the lima beans, tomatoes (with juice), garlic/dill mixture, chicken broth, salt, pepper, and ½ cup of the remaining dill (Remaining ½ cup is used for garnish). Stir gently to combine ingredients (be gentle when mixing so you don’t break the lima beans) and then pour into a 9 x 13 oven safe dish sprayed with coconut oil, or you can use a cast iron skillet just make sure to grease the bottom of the skillet. Drizzle olive oil over top. Place in oven and bake at 350 degrees for 1 hour 30 mins watching every 20 mins to make sure it doesn’t get too dry. If you notice any drying add about ¼ a cup of water each time. While this is baking cook eggs lightly spray with coconut oil a medium skillet and cook until eggs are cooked over-easy, about 3 minutes. Once lima beans have finished cooking remove from oven and garnish with eggs, remaining dill, and feta. Serve with bread or crackers.