Slow-Cooker Greek Beans With Peppers and Yogurt

1 day ago 5

Democracy Dies successful Darkness

Inspired by gigantes, a accepted Greek dish, this vegetarian starter oregon entree stars elephantine lima beans.

Make definite to soak the beans overnight, past statesman the crockery successful the morning. Add the brackish aft the beans person cooked to debar making them tough.

You'll request a 5- oregon 6-quart slow-cooker for this recipe.

The beans request to beryllium soaked overnight.

Ingredients

measuring cup

Servings: 6 Makes 12 cups

For the beans

1 lb dried ample lima beans, covered by a fewer inches of water, soaked overnight
2 tablespoons olive oil
1 1/4 cups finely chopped greenish doorbell capsicum (about 1 large, seeds and membranes discarded)
1 1/4 cups finely chopped bulb (from 1 large)
1 cupful finely chopped carrots (from 2 oregon 3)
1/2 cupful finely chopped celery (from 2 oregon 3 ribs)
2 tablespoons minced garlic
28 ounces plain herb puree
2 cups no-salt-added rootlike broth
1/4 cupful herb paste
2 tablespoons honey
1 spoon dried dill
1 spoon dried oregano
6 grind achromatic pepper
2 tablespoons minced caller dill
2 teaspoons coarse salt

For the sauce

1 cupful plain whole-milk oregon low-fat Greek-style yogurt
1/4 cupful minced caller dill
1 1/2 teaspoons honey
1/4 spoon kosher oregon coarse oversea salt
2 grind to 3 grind achromatic pepper

Nutritional Facts

Per serving (based connected 6 main-course servings, utilizing low-fat yogurt)

Calories
450
Fat
5 g
Saturated Fat
1 g
Carbohydrates
78 g
Sodium
950 mg
Protein
22 g
Fiber
8 g
Sugar
26 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Year-Round Slow Cooker: 100 Favorite Recipes for Every Season," by Dina Cheney (Taunton Press, 2013).

Tested by Jim Webster.

Published March 5, 2013

Updated March 14, 2026