SOY-FREE GLUTEN-FREE OIL-FREE OPTION*
These dried lima beans are cooked up in an herbed tomato broth right in your oven. It takes about an hour, but you don’t have to babysit this perfect winter dinner.
YIELD: 6 servings
TOTAL PREP TIME: 10 minutes
TOTAL COOKING TIME: 45 to 60 minutes
INGREDIENTS
- 1 can (28 ounces, or 785 g) crushed tomatoes (with basil if possible)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon marjoram
- 2 cups (296 g) dried lima beans
- 1/2 small onion, chopped
- 1/2 bell pepper, cored, seeded, and chopped
- Chopped parsley, for garnish
INSTRUCTIONS
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Oil a rectangular casserole pan *or use a nonstick pan.
- Put the tomatoes, oregano, basil, and marjoram into a food processor and purée.
- Pour the tomato mixture into the pan.
- Add the lima beans, onion, and bell pepper.
- Mix well.
- Cover the pan with foil or an oven-safe lid.
- Cook for 45 to 60 minutes or until the lima beans are completely cooked through but not mushy.
- Check every 20 minutes and stir.
- Garnish with chopped parsley before serving.
PER 1-CUP (235 ML) SERVING:
- 200 calories; 0 g total fat; 0 g saturated fat; 14.3 g protein; 43.1 g carbohydrate; 13.0 g dietary fiber; 0 mg cholesterol.
