Lima Bean Stew
Get ready to experience a traditional lima bean stew infused with Peruvian flavors. This is great for lunch or leftovers any day of the week.
Serving size: 1 cup
1 tablespoon olive oil
1 medium yellow onion, diced
4 cloves garlic, sliced
2 tablespoons ají panca paste (or mild chili paste)
½ teaspoon smoked paprika
1 cup water
1 cup canned tomato sauce
2 jars (12 ounces each) lima beans (or 3 cups frozen)
Salt and pepper
½ cup chopped parsley
1. Heat the oil in a large saucepan over medium heat. When the oil is hot, add the onion and garlic. Sauté until soft and fragrant. Stir in the ají and paprika and cook for another minute.
2. Add the water, tomato sauce, and lima beans to the pan and cook, uncovered, over low heat, making sure to stir the pot ever few minutes. Season with salt and pepper to taste. Toss with the fresh parsley before serving.
Note: Store the stew in the refrigerator for up to five days.
Recipe and photo from Whole Body Reboot by Manuel Villacorta, MS, RD
Manuel Villacorta is a nationally recognized, award-winning registered dietitian/nutritionist with more than 18 years of experience. He is a trusted voice in the health and wellness industry. He is the author of Eating Free: The Carb Friendly Way to Lose Inches, Embrace Your Hunger, and Keep Weight Off for Good (HCI, 2012) Peruvian Power Foods: 18 Superfoods, 101 Recipes, and Anti-Aging Secrets from the Amazon to the Andes (HCI, 2013) and his newest book Whole Body Reboot: The Peruvian Superfoods Diet to Detoxify, Energize, and Supercharge Fat Loss(HCI, 2015).