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Lima Bean Stew

fatfree.kitchen's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday, Healthy

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