SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 242.9
  • Total Fat: 0.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 332.1 mg
  • Total Carbs: 45.5 g
  • Dietary Fiber: 14.4 g
  • Protein: 15.2 g

View full nutritional breakdown of Pureed Lima Beans with Rosemary Tomato Broth calories by ingredient
Report Inappropriate Recipe

Pureed Lima Beans with Rosemary Tomato Broth

Submitted by: MRSWEIBULL

Introduction

I categorized this as a vegetarian side dish because I allow chicken seasoning in my vegetarian diet.

If you do not want to use chicken seasoning, use nutritional yeast flakes (yellow in color, high in protein, and something I will substitute for chicken seasoning).
I categorized this as a vegetarian side dish because I allow chicken seasoning in my vegetarian diet.

If you do not want to use chicken seasoning, use nutritional yeast flakes (yellow in color, high in protein, and something I will substitute for chicken seasoning).

Number of Servings: 4

Ingredients

    Ingredients for Tomato Broth:

    3 TBS + 1-1/4 cups low sodium chicken stock

    4 cloves garlic coarsely chopped

    1/8 medium onion chopped

    1 TBS tomato paste

    ½ tsp finely chopped fresh rosemary

    Salt and pepper to taste

    Ingredients for Beans:

    4 cups cooked Lima beans (I use frozen not canned because of the obvious sodium content in canned.)

    1/8 medium onion chopped

    ¼ cup low sodium chicken stock

    2 medium cloves garlic, pressed

    Salt and white pepper to taste

Directions

1. Chop onions and chop and press garlic and let them sit for 5 minutes to bring out their health-promoting properties.


2. Heat 3 TBS broth and Healthy Sauté 1/2 onion for 3 minutes over medium low heat stirring frequently. Add garlic and continue to sauté for another minute.


3. Add rest of chicken stock and tomato paste. Cook on high heat for about 20 minutes to reduce. Reduce to half the volume. Strain liquid and return to saucepan, discarding onion and garlic. Season with rosemary, salt and pepper.


4. While broth is reducing Healthy sauté 1 medium onion for beans in medium sauté pan over medium low heat for 3 minutes stirring frequently. Add beans, stock, salt and pepper.


5. Simmer for another 3-4 minutes. Puree bean mixture with pressed garlic in blender. Stop blender occasionally to scrape sides with a rubber spatula.


6. Serve beans drizzled with tomato broth.


Note: When I make the chicken stock, I boil 1.5 cups plus 3 tablespoons water with one bouillon cube. Then I use what I need for each part of the recipe.

Number of Servings: 4

Recipe submitted by SparkPeople user MRSWEIBULL.






Great Stories from around the Web


Rate This Recipe