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Lima Beans with Chorizo
Lima Beans with Chorizo
5 Reviews
From: EatingWell Magazine, March/April 2007
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.
- By: Victoria Abbott Riccardi EatingWell Recipe Contributor
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- 3 tablespoons extra-virgin olive oil, divided
- 2 medium carrots, minced
- 1 large red onion, peeled and minced
- 1½ tablespoons minced fresh thyme
- ¼ teaspoon crushed red pepper
- 3 ounces reduced-fat Spanish-style chorizo, finely diced (see Tip)
- 3 10-ounce packages frozen baby lima beans
- 1 cup dry white wine
- ½ cup reduced-sodium chicken broth
- 3 cloves garlic, minced
- 1 tablespoon sherry vinegar
- ½ teaspoon kosher salt
Preparation
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Active
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Ready In
- 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.
- 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.
- Serving size: about ½ cup
- Per serving: 150 calories; 5 g fat(1 g sat); 5 g fiber; 17 g carbohydrates; 7 g protein; 16 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 1,847 IU vitamin A; 6 mg vitamin C; 30 mg calcium; 2 mg iron; 143 mg sodium; 370 mg potassium
- Nutrition Bonus: Vitamin A (37% daily value)
- Carbohydrate Servings: 1
- Exchanges: 1 starch, 1 lean meat, 1 fat
Reviews 5
June 21, 2013
By: EatingWell User
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.
June 17, 2013
By: EatingWell User
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
March 05, 2012
By: EatingWell User
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.
June 23, 2011
By: Dianemwj
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.
October 08, 2010
By: EatingWell User
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...
