Indian Lima Beans

Vegwife's Note:

I don't know if this recipe is actually Indian. I did not write down a title when I copied it from the book. I serve this over fragrant rice. It is my favorite meal and as a child I would not eat Lima beans because they were pasty. I hope you enjoy this as much as I do.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 onion, chopped
• 1 teaspoon cinnamon
• 2 tablespoons olive oil
• 1 (16 ounce) can lima beans
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon chili powder (more if you like it hot)
• 1 3/4 cups water
• 1 (8 ounce) can diced tomatoes
• 4 garlic cloves, crushed
• 1/2 lemon, juice of (I use a whole lemon)
• 1 bunch fresh parsley, chopped

Directions:

1. In 1 quart sauce pan sauté olive oil, onions and cinnamon until soft.
2. Add salt, pepper, chili, water and lima beans. Simmer 15 minutes.
3. Remove from heat.
4. Add tomatoes, garlic, lemon and parsley.

Reviews

[VegSocialWorker]

Tasty, easy, healthy. Left out the oil and served over brown rice. I used frozen beans instead of canned. Thanks for posting.