- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 205.1
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 432.7 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 10.5 g
- Protein: 11.8 g
Large Lima Beans in Tomato SauceSubmitted by: KARENRIF
Introduction(recipe adapted from Whole Foods salad bar) (recipe adapted from Whole Foods salad bar)
16oz large lima beans
1 shallot, diced
1/2 tablespoon extra virgin olive oil
28oz can crushed tomatoes (save the can to add water for thinning the sauce)
Crushed red pepper to taste (optional)
Salt and pepper to taste
5-7oz of pitted kalamata olives, chopped
Fresh dill, chopped (at least 1/4 cup or more to taste)
Fresh parsley, chopped (a few tablespoons or more to taste)
2. In a dutch oven (or large pan) heat the shallot in the oil until tender. Add the soaked beans and stir to coat.
3. Add the crushed tomatoes. Fill the emptied can with water and add to the pan. Stir. The mixture will be soupy. Add crushed red pepper, salt and pepper to taste. Let simmer for about 30 minutes on medium-high heat, stirring occasionally. The sauce should start to thicken.
4. Add the olives and most of the dill, setting aside a little to add right before serving. Stir. Let the beans simmer and sauce thicken for about another hour on med-low heat. You may need to add more water as the sauce thickens depending on your desired consistency and tenderness of the beans.
5. When the beans reach desired tenderness, remove from heat. Stir in the rest of the dill and the parsley. Serve.
Serving Size: makes 10 heaping 1/2 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user KARENRIF.