This recipe makes a great side dish; however, lima beans contain a good deal of protein which makes it suitable for the main meal as well. The warm spices and depth of flavor can change the minds of those who claim they
Start by cooking a 16 oz. bag of frozen lima beans according to package directions. Cook until tender but not too soft as they will cook some more later. Once they have reached desired tenderness, drain and set aside.
In a large nonstick pan with a lid, heat 2 Tbl. of olive oil over medium heat and sauté 1 small chopped Vidalia onion until tender.
Chop 3 Roma tomatoes into 1-inch pieces and add to the pan with the onions. In addition, add 2 Tbl. sugar ( honey, or stevia equivalent), 2 tsp. turmeric, 2 tsp. cumin, 1/2 tsp. sea salt, 1/2 tsp. ground black pepper, and a pinch of Chipotle or cayenne pepper. Stir well to combine and cook for 1-2 minutes.
Next, add 1 cup of water, 1cup of chopped cilantro, and 1 bay leaf. Stir to combine. Bring to a boil, cover the pan with a
Prep Time: 15 min.
Cook Time: 20-30 min. total
Difficulty: Easy
Servings: 4-6
Ingredients:
2 Tbl. olive oil
1 Small Vidalia onion, chopped
3 Roma tomatoes, chopped into 1-inch pecies
1 16 oz. bag frozen lima beans
2 Tbl. sugar (stevia equivalent, or honey)
2 tsp. tumeric
2 tsp. cumin
1/2 tsp. sea salt
1/2 tsp. ground black pepper
Pinch of chipotle or Chayanne pepper
1 bay leaf
1 cup of water
1 cup fresh cilantro, chopped plus more for garnish