Giant Lima Beans with Stewed Tomatoes and Oregano Pesto
The cooked limas, tomato sauce and pesto can be refrigerated separately overnight. Bring to room temperature before proceeding.
This crisp-topped lima bean stew tastes like a dish one might eat in a country restaurant in Greece, and, unsurprisingly, it will pair well with a Greek white wine. Moschofilero, a local white variety, is known for its spicy, perfumed character.