Lima Beans with Chorizo

Rating: 4.4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A bit of chorizo sausage gives these beans a sassy hit of smoke and spice. Serve them as is (on small plates) or heaped onto slices of garlic-rubbed toast. Source: EatingWell Magazine, March/April 2007

Victoria Abbott Riccardi
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Ingredients

Directions

  • Heat 1 tablespoon oil in a large saucepan over medium heat. Add carrots, onion, thyme and crushed red pepper and cook, stirring, until beginning to brown, 6 to 8 minutes. Stir in chorizo and cook, stirring occasionally, until heated through, about 5 minutes more. Add lima beans, wine, broth and garlic and cook for 5 minutes, scraping up any browned bits. Cover and cook over medium-low heat for 20 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil, vinegar and salt. Let stand for at least 10 minutes before serving.

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Tips

Make Ahead Tip: Prepare up to 2 days in advance. Bring to room temperature or reheat on medium-low heat before serving.

Tip: Spanish-style chorizo is a seasoned, smoked pork sausage commonly used in tapas dishes, but it's rather high in fat. There is also a Mexican style of chorizo, typically uncooked; the Spanish chorizo is fully cooked. Wellshire Farms offers a delicious reduced-fat Spanish-style chorizo, available at Whole Foods and wellshirefarms.com. If you can't find reduced-fat chorizo but still want to keep the fat in check, use just 1 ounce of full-fat chorizo in this recipe.

Nutrition Facts

Serving Size: about 1/2 cup
Per Serving:
150 calories; 4.5 g total fat; 0.8 g saturated fat; 143 mg sodium. 370 mg potassium; 17.1 g carbohydrates; 4.8 g fiber; 2 g sugar; 7.3 g protein; 1847 IU vitamin a iu; 6 mg vitamin c; 16 mcg folate; 30 mg calcium; 2 mg iron; 45 mg magnesium;
Exchanges:

1 starch, 1 lean meat, 1 fat

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
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EatingWell User
Rating: 5 stars
06/21/2013
Made this last night and it was delicious. I substituted Andouille sausage for the Choirzo but everything else as written. Will definitely make this again. Read More
EatingWell User
Rating: 5 stars
06/17/2013
My husband made this with Trader Joe's edamame beans and their soy chorizo and we both thought it came out excellent. He was forced by lack of the correct ingredients to substitute red wine vinegar for sherry vinegar and vermouth for dry white wine. Maybe all those substitutions were what made us like it but it was awesome. Pros: can be made into vegetarian dish Cons: none I can think of Read More
EatingWell User
Rating: 4 stars
03/05/2012
Spice up your limas! I am a chorizo fan except for the high fat content. A little chorizo adds a lot of flavor though. I like to cook it very well done and drain extra fat off. I skipped the wine but used a little vinegar instead. It turned out delicious. Read More
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EatingWell User
Rating: 3 stars
10/29/2011
I made this with 2/3 the called for lima beans and skipped the sherry vinegar since I didn't have any and didn't want to buy any for just one recipe. I still thought it came out really tasty. Still not a fan of the way chorizo smells though... Read More
Dianemwj
Rating: 5 stars
10/29/2011
This is a go-to recipe for me. I make this recipe quite often but I do make a few changes. I don't care for chorizo so I use hot chicken Italian sausage instead. I also use only one 16 oz bag of lima beans and add some chopped yellow summer squash and leeks to make up the volume. I love lima beans and this is a great way to serve them. The leftovers are even better the next day. Read More
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