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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