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2 Ratings
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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

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Recipe Summary test

total:
1 hr 10 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

about 1/2 cup
150 calories; protein 7.3g; carbohydrates 17.1g; dietary fiber 4.8g; sugars 2.2g; fat 4.5g; saturated fat 0.8g; vitamin a iu 1847IU; vitamin c 6.4mg; folate 16.3mcg; calcium 30.5mg; iron 1.6mg; magnesium 44.9mg; potassium 370.1mg; sodium 142.7mg; thiamin 0.1mg.

1 starch, 1 lean meat, 1 fat

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