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 –
http://allrecipes.com/Recipe/Porotos-Granados-Chilean-Bean-Stew/Detail.aspx?event8=1&prop24=SR_Title&e11=chilean%20bean%20stew&e8=Quick%20Search&event10=1&e7=Home%20Page
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Porotos Granados (Chilean Bean Stew)
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Submitted By: Stefanie N
Photo By: Chef4Him
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“This hearty Chilean bean stew is perfect for the coldest nights but stands up just as well to the summer heat. Using frozen vegetables, you can put together this dish in minutes and have it on the table in an hour.”
Ingredients:
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1 tablespoon olive oil
1 yellow onion, chopped
2 cups cubed butternut squash
1 (15 ounce) can great Northern beans,
rinsed and drained
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1 cup frozen lima beans
3 cups chicken stock
2 cups frozen corn
2 tablespoons chopped fresh basil
1 banana pepper, chopped
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Directions:
| 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. |
