In preparation for my weekly meal planning, canned tomatoes are definitely on my list. It saves me time in the kitchen and reaps the nutritional benefits of tomatoes while also adding a burst of flavor and health to my recipes. Canned tomatoes and tomato sauce are used in many of the recipes that I’ve created for my newest book, Whole Body Reboot. To mention a few, Quinoa Chili, Pichuberry Chicken Cacciatore, Quinoa Parmesan Pizzettes and featured here, Lima Bean Stew.
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)
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