Canned tomatoes and frozen chopped onions and lima beans make this hearty side dish a cinch. If you like, make it more substantial with the addition of crumbled feta cheese or chopped Greek olives.

Makes 6 servings, 1 cup each

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

2 tablespoons extra-virgin olive oil
2 cups chopped fresh or frozen onions
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cinnamon
1/2 teaspoon crushed red pepper, or to taste
2 14-ounce cans diced tomatoes
2 10-ounce packages frozen baby lima beans (4 cups)

Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, 3 to 5 minutes. Add garlic and cook 1 minute more. Stir in oregano, cinnamon, crushed red pepper, tomatoes and lima beans. Cook, stirring occasionally, until the beans are fully cooked and the mixture is heated through, 10 to 15 minutes. Serve hot.

NUTRITION INFORMATION: Per serving: 190 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 30 g carbohydrate; 8 g protein; 9 g fiber; 208 mg sodium; 705 mg potassium.

Nutrition bonus: Fiber (37% daily value), Vitamin C (30% dv), Magnesium (15% dv).

1 1/2 Carbohydrate Servings

Exchanges: 1 starch, 2 vegetable, 1 very lean meat, 1 fat (mono)

I made this as a side dish for the pecan-crusted catfish and we *all* loved it. The hint of cinnamon really makes it special. It's on our "repeat" list.

Sherri, GA