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| General Category : Side Dish |
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| Food Group : Vegetables |
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| Preparation Method : Boil/Simmer |
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| We like the giant dried lima beans for this saucy vegetable side dish, which can be served as a vegetarian main dish with an accompanying whole grain. |
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Ingredients
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2 cups (500 mL) dried lima beans |
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1 tbsp (15 mL) extra-virgin olive oil |
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1 onion, sliced |
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6 cloves garlic, sliced |
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2 tbsp (30 mL) finely chopped fresh parsley |
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4 tsp (20 mL) finely chopped fresh sage |
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1-1/4 tsp (6 mL) salt |
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1/2 tsp (2 mL) pepper |
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1-1/2 lb (750 g) tomatoes (about 4), peeled, seeded and diced |
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Preparation
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Soak beans in 6 cups (1.5 L) cold water overnight; drain. Add beans to large pot of boiling salted water; reduce heat and simmer until beans are tender, about 40 minutes. Drain and set aside. (Make-ahead: Let cool; cover and refrigerate for up to 1 day.)
In saucepan, heat oil over medium heat; fry onion, garlic, half of the parsley, sage, salt and pepper until onion is just beginning to turn golden, about 5 minutes. Add ½ cup (125 mL) water, tomatoes and beans; simmer until tomatoes break down, about 10 minutes. Sprinkle with remaining parsley.
Makes 4 servings.
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More Information
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Tip: To peel tomatoes, cut an X in the bottom of each, then immerse in boiling salted water until skins loosen, about 30 seconds. Drain and chill in ice water; drain again and slip off skins.
Alternatively, you can use 1 can (19 oz/540 mL) tomatoes, chopped; reduce salt to 3/4 tsp (4 mL) and omit water. You can substitute 2 cans (each 19 oz/540 mL) lima beans, drained and rinsed. Simply add to saucepan along with tomatoes. |
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Nutritional information
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| Per serving: about 419 cal, 24 g pro, 5 g total fat (1 g sat. fat), 74 g carb, 23 g fibre, 0 mg chol, 1,383 mg sodium. % RDI: 10% calcium, 54% iron, 10% vit A, 52% vit C, 195% folate. |
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Source
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Homemakers Magazine: September 2004
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