Try this fabulous dish of lima beans with a tomato and chili sauce for warming up on winter
evenings.
450 g/l lb green lima or broad beans, thawed if frozen
30 mi/2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
350 g/ 1 2 oz tomatoes, peeled, seeded and chopped
1 or 2 drained canned jalapeno chillies, seeded and chopped
Salt
Chopped fresh coriander, to garnish
Serves 4
Cook the beans in a saucepan of boiling water for 15-20 minutes, until tender. Drain and keep hot, to one side, in the covered saucepan.
Heat the olive oil in a frying pan and saute the onion and garlic until the onion is soft but not brown. Add the tomatoes and cook until the mixture thickens.
Add the jalapenos and cook for 31-2 minutes. Season with salt.
Pour the mixture over the reserved beans and check that they are hot. If not, return every- thing to the frying pan and cook over low heat for just long enough to heat through. Put into a warmed serving dish, garnish with coriander and serve.
evenings.
450 g/l lb green lima or broad beans, thawed if frozen
30 mi/2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
350 g/ 1 2 oz tomatoes, peeled, seeded and chopped
1 or 2 drained canned jalapeno chillies, seeded and chopped
Salt
Chopped fresh coriander, to garnish
Serves 4
Cook the beans in a saucepan of boiling water for 15-20 minutes, until tender. Drain and keep hot, to one side, in the covered saucepan.
Heat the olive oil in a frying pan and saute the onion and garlic until the onion is soft but not brown. Add the tomatoes and cook until the mixture thickens.
Add the jalapenos and cook for 31-2 minutes. Season with salt.
Pour the mixture over the reserved beans and check that they are hot. If not, return every- thing to the frying pan and cook over low heat for just long enough to heat through. Put into a warmed serving dish, garnish with coriander and serve.
