Mild flavor but still hearty and enjoyable. I had cooked a batch of large Lima beans and wanted to clean out my fridge with these ingredients (used fennel instead of celery and added some parsley with the dill). We ate it with crusty olive sourdough bread which is really what made this dish great. I wouldn’t say this was bad, but I’ll probably opt for another Greek tomato bean recipe with a bit more flavors (garlic, can of crushed tomatoes vs one fresh).
