|Lima beans/Black eyed peas / kidney beans||1 Pound|
|Olive oil||1⁄2 Cup (8 tbs)|
|Canned tomato paste||3 Ounce (Half 6 Ounce Can)|
|Garlic||3 Clove (15 gm), minced|
|Parsley sprigs||2 , chopped|
|Celery||1 Cup (16 tbs), chopped|
|Bay leaf||1 , crumbled|
|Onions||5 Medium, thickly sliced|
|Carrots||1 Cup (16 tbs), chopped|
Soak beans overnight and cook until tender as directed on package.
Saute vegetables and garlic in olive oil; add tomato paste.
Add the water, salt and pepper, parsley, bay leaf, oregano, and thyme, and simmer until vegetables are tender and most of the liquid has cooked away.
Add beans, mix well, and cook 10 minutes longer.
Allow to stand 1/2 hour before serving.
Serving size: Complete recipe
Calories 2053 Calories from Fat 1007
% Daily Value*
Total Fat 114 g175.7%
Saturated Fat 16.5 g82.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 748.1 mg31.2%
Total Carbohydrates 227 g75.7%
Dietary Fiber 50.1 g200.5%
Sugars 69.3 g
Protein 49 g98.8%
Vitamin A 491.9% Vitamin C 371.9%
Calcium 57.7% Iron 121%
*Based on a 2000 Calorie diet