| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Chilean | 4 | Servings | |
INGREDIENTS
| 2 | c | Chopped onion, I just used 1 |
| medium onion chopped | ||
| 1 | Fresh chile, minced or 1/4 | |
| teaspoon cayenne I used | ||
| cayenne since I had it on | ||
| hand | ||
| 2 | T | Olive oil |
| 2 | t | Ground cumin |
| 2 | c | Frozen lima beans, I used |
| fresh | ||
| 1 | 28 ounce whole tomatoes | |
| 2 | c | Fresh or frozen cut corn |
| 1/4 | c | Chopped fresh cilantro |
| Grated cheddar cheese or | ||
| Monterey Jack we used | ||
| white sharp cheddar | ||
| Avocado cubes or slices, we | ||
| used since we had a ripe | ||
| avocado you could skip | ||
| the | ||
| avocado but I wouldn't | ||
| skip | ||
| the cheese |
INSTRUCTIONS
Drain the tomatoes, reserving the juice. In a heavy nonreactive soup pot or saucepan, saute the onions and chile or cayenne in the oil for about 5 minutes, until the onions begin to soften. Add the cumin and lima beans and saute, stirring, for a couple of minutes. Add the juice from the tomatoes, cover, and simmer for 5 minutes. Chop the whole tomatoes right in the can. Stir the chopped tomatoes and corn into the pan. Cover and simmer until the vegetables are tender (recipe said this should only take about 10 minutes, but it took a lot longer. I don't know if it was because I was using fresh instead of frozen lima beans but it took more like 30 or 40 minutes). Stir in cilantro and add salt and black pepper to taste. Serve plain or topped with suggested garnishes. Serve over rice, polenta, or quinoa, or with warm tortillas or cornbread. Recipe is from Moosewood Restaurant Cooks at Home and was modified just slightly by me. Posted to EAT-L Digest 05 Sep 96 From: Felicia Pickering <MNHAN063@SIVM.SI.EDU> Date: Thu, 5 Sep 1996 22:30:43 EDT
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Nutrition (calculated from recipe ingredients)
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Calories: 587
Calories From Fat: 222
Total Fat: 25.2g
Cholesterol: 98.8mg
Sodium: 834.3mg
Potassium: 253.6mg
Carbohydrates: 65.8g
Fiber: 1.8g
Sugar: 3g
Protein: 22.6g