Vegetarian

Lima Bean, Corn and Tomato Stew takes 20 minutes to prepare.

Lima Bean, Corn and Tomato Stew takes 20 minutes to cook.

Lima Bean, Corn and Tomato Stew makes 4 servings.

The ingredients for Lima Bean, Corn and Tomato Stew are:

10 oz frozen lima beans
1/2 small onion
2 T cilantro
1 small bay leaf
4 whole peppercorn
2 cups water
1 pinch salt
10 oz frozen corn
2 T grapeseed oil
6 medium scallions
1 T basil
1/2 t mint, finely chopped
1/2 t salt
1 large tomato, peeled and seeded
1/2 t finely ground pepper

Here is how you make Lima Bean, Corn and Tomato Stew:

1. Combine Lima beans, cilantro, bay leaf, peppercorns, and pinch of salt in a medium sauce pan. Add 2 cups water, bring to boil2. Drain the beans, in a collander set over a bowl to reserve the liquad. Discard the bay leaf, and peppercorns3. In a large sauce pan, heat oil over medium heat. Add the scallions and cook stirring occasionally; add the lima beans, basil, mint, corn, reserved lima bean broth and 1/2 t. salt. Bring mixture to a simmer and cook for 3 minutes.3. Add tomato and heat and cooked, about 5 mnutes.4. Add vegetabel broth and any other seaonings per your own taste. Simmer for flavors to mix through.I personally added Tone Rosemary Garlic seasoning.Serving Size: makes 4 one cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user JLBPEREZ.

The nutritional information for Lima Bean, Corn and Tomato Stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 256.9

• Total Fat: 7.9 g
• Cholesterol: 0.0 mg
• Sodium: 249.1 mg
• Total Carbs: 41.2 g
• Dietary Fiber: 9.5 g
• Protein: 9.7 g