Greek Lima Beans (Gigantes)

Source: Judy Pistrang

4 cans (15 oz) large butter beans
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, finely chopped
1 can (15 oz) whole tomato, chopped
1 cup juice from tomatoes
1/2 tsp. basil
1/2 tsp. oregano
2 chicken bouillon cubes
1 T dried dill
juice of 1 lemon
2 T chopped parsley
2 T olive oil

In heavy pot, sauté onion, carrot, garlic, parsley in olive oil. Add lemon juice, tomatoes, tomato juice, spices, bouillon, 2 cups water. Simmer 20 minutes.

Add beans, with liquid. Simmer 15 to 30 minutes. Serve hot or warm.