A tasty dish of lima beans with a tomato and chilli sauce.
450 g (1 lb) green lima or broad beans, thawed if frozen
30 ml (2 tbsp) olive oil
1 onion, finely chopped
2 garlic cloves, chopped
350 g (12 oz) tomatoes, peeled, seeded and chopped
1 or 2 drained canned jalapeno chillies, seeded and chopped
salt chopped fresh coriander sprigs, to garnish
30 ml (2 tbsp) olive oil
1 onion, finely chopped
2 garlic cloves, chopped
350 g (12 oz) tomatoes, peeled, seeded and chopped
1 or 2 drained canned jalapeno chillies, seeded and chopped
salt chopped fresh coriander sprigs, to garnish
method
1. Cook the beans in a saucepan of boiling water for 15 — 20 minutes until tender. Drain and keep hot, to one side, in the covered saucepan.
2. Heat the olive oil in a frying pan and saute the onion and garlic until the onion is soft but not brown. Add the tomatoes and cook until the mixture is thick and flavoursome.
3. Add the jalapenos and cook for 1 - 2 minutes. Season with salt.
4. Pour the mixture over the reserved beans and check that they are hot. If not, return everything to the frying pan and cook over low heat for just long enough to heat through. Put into a warm serving dish, garnish with the coriander and serve.
2. Heat the olive oil in a frying pan and saute the onion and garlic until the onion is soft but not brown. Add the tomatoes and cook until the mixture is thick and flavoursome.
3. Add the jalapenos and cook for 1 - 2 minutes. Season with salt.
4. Pour the mixture over the reserved beans and check that they are hot. If not, return everything to the frying pan and cook over low heat for just long enough to heat through. Put into a warm serving dish, garnish with the coriander and serve.
serving amount
serves 4
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