Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups lima beans, soaked overnight and drained
- 1 can diced tomatoes (14.5 ounces)
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté for 3-4 minutes until softened.
3. Add the lima beans, diced tomatoes, vegetable broth, thyme, smoked paprika, salt, and pepper to the pot.
4. Stir to combine and bring the mixture to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 45-50 minutes or until the lima beans are tender.
6. Once the stew is cooked, remove from heat and let it cool for a few minutes.
7. Serve hot, garnished with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 50 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 215
Fat: 4g
Carbohydrates: 35g
Protein: 12g
Fiber: 10g
Sodium: 400mg
Substitutions for ingredients:
- Lima beans can be substituted with other beans such as kidney beans or black beans.
- Vegetable broth can be substituted with chicken or beef broth.
- Smoked paprika can be substituted with regular paprika or chili powder.
Variations:
- Add chopped carrots and celery for extra flavor and nutrition.
- Use fresh tomatoes instead of canned for a brighter flavor.
- Add a splash of red wine for a deeper flavor.
Tips and tricks:
- Soaking the lima beans overnight will help them cook faster and more evenly.
- If the stew is too thick, add more vegetable broth or water to thin it out.
- Serve with crusty bread or over rice for a heartier meal.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally until heated through.
Presentation ideas:
Serve the stew in a bowl with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
- Crusty bread
- Rice
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
- Steamed broccoli
Troubleshooting advice:
- If the lima beans are still hard after 45-50 minutes of cooking, add more water or broth and continue cooking until tender.
- If the stew is too thin, let it simmer uncovered for a few more minutes to thicken.
Food safety advice:
- Make sure to soak the lima beans overnight to reduce cooking time and ensure they are fully cooked.
- Store leftover stew in the refrigerator and consume within 3 days.
Food history:
Lima beans, also known as butter beans, have been cultivated in South America for thousands of years. They were brought to Europe by Spanish explorers and eventually made their way to North America. In the United States, lima beans are a popular ingredient in stews and casseroles.
Flavor profiles:
The lima beans and tomatoes in this stew create a savory and slightly sweet flavor, while the smoked paprika adds a smoky depth.
Serving suggestions:
Serve the Lima Bean and Tomato Stew as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Peruvian
Taste: Savory, Tangy, Herbaceous, Earthy, Aromatic