Ingredients:
- 2 cups dried lima beans (or 3 cups fresh/frozen)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 tablespoon olive oil
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
1. Prepare the Beans:If using dried lima beans, rinse them thoroughly and soak them overnight (about 8–12 hours). After soaking, drain and rinse them.
2. Cook the Beans:
Place the soaked lima beans in a large pot and cover them with fresh water. Bring to a boil and cook for 10-15 minutes. Drain and set aside.
3. Sauté Vegetables:
Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for 5–7 minutes, until softened.
4. Add Tomatoes and Spices:
Stir in the diced tomatoes, bay leaf, thyme, paprika, salt, and pepper. Cook for another 2–3 minutes, letting the tomatoes soften.
5. Simmer the Stew:
Add the pre-cooked lima beans and vegetable/chicken broth to the pot. Bring everything to a boil, then reduce the heat to low. Simmer for about 30–40 minutes, until the lima beans are tender and the flavors are well combined. Add more broth if needed for a stew-like consistency.
6. Adjust Seasoning and Serve:
Remove the bay leaf, taste, and adjust seasoning if necessary. Garnish with fresh parsley, if desired.
Serving Suggestions:
- Serve the stew with crusty bread or over rice for a hearty meal.
- You can also add a drizzle of olive oil or a squeeze of lemon for added brightness.
Enjoy this healthy, comforting dish!