Creole Lima Bean Stew

In 'Vegan Soups and Hearty Stews for All Seasons' by Nava Atlas

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 1  tablespoon olive oil
• 1  large onion, quartered and thinly sliced
• 3  celery, stalks thinly sliced
• 1  large green bell peppers or 1  large red bell pepper, diced
• 2  tablespoons unbleached white flour
• 2  cups water
• 2 (10 ounce) packages frozen baby lima beans, thawed
• 1 (16 ounce) can red kidney beans, drained and rinsed
• 1 (28 ounce) can  salt-free diced tomatoes, undrained
• 2  teaspoons  salt-free  seasoning (Mrs. Dash salt-free Table Blend or McCormick Seasonings)
• 2  bay leaves
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon dried red pepper flakes
•  salt
•  freshly ground black pepper
• 1⁄4-1⁄2 cup  chopped fresh parsley
•  hot cooked rice (optional)

Directions

1. Heat the oil in a big soup pot; add in onion; saute over medium heat until translucent.
2. Add in celery and bell pepper; saute another 5 minutes.
3. Slowly sprinkle in the flour and stir until well integrated with the vegetables, then stir in the water.
4. Add in the next 8 ingredients (lima beans through red pepper flakes); bring to a rapid simmer, then decrease heat; cover and simmer gently for 30-35 minutes.
5. Season with salt and pepper, then stir in the parsley.
6. Add a small amount of water if needed, but let the stew remain thick.
7. Adjust the other seasonings if needed; discard bay leaves.
8. Serve in bowls over hot cooked rice.