Lima Bean Stew

Lima Bean Stew

Serves: 5
 
Get ready to experience a traditional lima bean stew infused with Peruvian flavors. This is great for lunch or leftovers any day of the week.
Ingredients
  • 1 TABLESPOON OLIVE OIL
  • 1 MEDIUM YELLOW ONION, DICED
  • 4 CLOVES GARLIC, SLICED
  • 2 TABLESPOONS AJÍ PANCA PASTE (OR MILD CHILI PASTE)
  • ½ TEASPOON SMOKED PAPRIKA
  • 1 CUP WATER
  • 1 CUP CANNED TOMATO SAUCE
  • 2 JARS (12 OUNCES EACH) LIMA BEANS (OR 3 CUPS FROZEN)
  • SALT AND PEPPER
  • ½ CUP CHOPPED PARSLEY
 
Instructions
  1. HEAT THE OIL IN A LARGE SAUCEPAN OVER MEDIUM HEAT. WHEN THE OIL IS HOT, ADD THE ONION AND GARLIC. SAUTÉ UNTIL SOFT AND FRAGRANT. STIR IN THE AJÍ AND PAPRIKA AND COOK FOR ANOTHER MINUTE.
  2. ADD THE WATER, TOMATO SAUCE, AND LIMA BEANS TO THE PAN AND COOK, UNCOVERED, OVER LOW HEAT, MAKING SURE TO STIR THE POT EVER FEW MINUTES. SEASON WITH SALT AND PEPPER TO TASTE. TOSS WITH THE FRESH PARSLEY BEFORE SERVING.
  3. NOTE: STORE THE STEW IN THE REFRIGERATOR FOR UP TO FIVE DAYS.
  4. RECIPE AND PHOTO FROM WHOLE BODY REBOOT BY MANUEL VILLACORTA, MS, RD
 
 
 
 
 
 
 
 
 
 
 
 


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Roasted Rosemary Potatoes and Tomatoes

Roasted Rosemary Potatoes and Tomatoes

Serves: 6
 
Here’s a simple, flavorful 5 ingredient side dish you can whip up in minutes! Calling upon three favorites—tomatoes, rosemary and potatoes—this vegetable and potato dish is the perfect accompaniment for meat and poultry dishes. Plus it’s an easy way to fit in a serving of healthful vegetables into your day!
Ingredients
  • 6 MEDIUM RED AND/OR GOLD POTATOES, SCRUBBED
  • 2 CLOVES GARLIC, MINCED
  • 1 14.5-OUNCE CAN DICED TOMATOES, WITH JUICE
  • 1 TABLESPOON OLIVE OIL
  • BLACK PEPPER AND SALT, AS DESIRED
  • 1 ½ TEASPOONS CHOPPED FRESH ROSEMARY (OR 1 TEASPOON DRIED)
 
Instructions
  1. PREHEAT OVEN TO 375 F.
  2. SLICE UNPEELED POTATOES INTO THIN WEDGES AND PLACE IN A 9 X 9 INCH BAKING DISH.
  3. SPRINKLE WITH GARLIC, CANNED DICED TOMATOES, AND OLIVE OIL. TOSS TO DISTRIBUTE INGREDIENTS. SEASON WITH BLACK PEPPER AND SALT, AS DESIRED.
  4. SPRINKLE WITH FRESH ROSEMARY.
  5. BAKE UNCOVERED FOR ABOUT 1 HOUR, UNTIL TENDER AND GOLDEN BROWN. STIR INGREDIENTS EVERY 15 MINUTES.
  6. NUTRITION INFORMATION PER SERVING: 203 CALORIES, 5 G PROTEIN, 42 G CARBOHYDRATE, 4 G, SUGAR, 3 G FAT, 0 G SATURATED FAT, 5 G FIBER, 164 MG SODIUM
 
 
 
 
 
 
 
 
 
 
 
 
 


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