Lima Bean Stew
|Water/Chicken broth / vegetable broth / wine||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Unbleached all purpose flour||2 Teaspoon|
|Green bell pepper/Yellow bell pepper||1 Medium, seeded and chopped|
|Chopped tomatoes/Low sodium canned tomatoes||2 Cup (32 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Frozen lima beans||4 Cup (64 tbs), frozen|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Dried thyme leaves||1⁄2 Teaspoon|
|Cayenne pepper||1 Pinch|
|Black pepper||1⁄4 Teaspoon|
Heat water, broth, or wine in a large skillet over medium heat.
Add onion and garlic.
Cook and stir over medium heat for 5 minutes.
Add more liquid during this process if necessary.
Sprinkle the flour over the onions and stir.
Add the bell pepper and the tomatoes to the skillet.
Simmer, covered, for 10 minutes.
Add 1/4 cup water, lima beans, parsley, thyme, cayenne pepper, and black pepper.
Cover and simmer for 15 minutes over very low heat.