It’s a good idea to eat a wide variety of fruits and vegetables. So, I bought a bag of large white Lima Beans. I haven’t eaten them in many years. Usually I eat pinto beans, black eye peas, split peas, etc.
Looking at the www.allrecipes.com website, I found a recipe that is great!
Because I’ve adapted it, I call it White Lima Bean Stew. These are the changes that I made.
- Rather than canned and frozen beans, I cooked a 1 pound bag of dry beans and then added the other ingredients according to the recipe.
- As a vegetarian I used McKays’ ChickenStyle Instant Broth and Seasoning as a healthy substitute for chicken stock. [found in health food sections of major stores and at Health Food stores].
The recipe is here –
Porotos Granados (Chilean Bean Stew)
1 tablespoon olive oil
1 yellow onion, chopped
2 cups cubed butternut squash
1 (15 ounce) can great Northern beans,
rinsed and drained
1 cup frozen lima beans
3 cups chicken stock
2 cups frozen corn
2 tablespoons chopped fresh basil
1 banana pepper, chopped
|1.||Heat the olive oil in a stock pot over medium heat; add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.|
|2.||Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped banana pepper over individual portions to serve.|