Description
A hearty, plant-based stew featuring creamy lima beans, roasted garlic, diced tomatoes, and tender carrots. Blended for richness, this protein-packed dish balances earthy flavors with natural sweetness.
Ingredients
1 cup dried lima beans, soaked overnight
2 medium carrots, diced into 1/4-inch cubes
4 garlic cloves
1 1/2 cups diced tomatoes (fire-roasted preferred)
4 cups vegetable broth (gluten-free preferred)
2 tsp olive oil
1 tsp smoked paprika
Salt and pepper, to taste
Instructions
Soak lima beans in water overnight (8-10 hours). Drain before cooking.
Peel and dice carrots into 1/4-inch cubes. Measure all spices.
Roast garlic: Sauté in 1 tsp olive oil at 400°F (200°C) for 12 minutes.
Heat remaining 1 tsp oil in a pot. Sauté carrots for 8 minutes until golden.
Stir in diced tomatoes, roasted garlic, and paprika. Cook 5 minutes, stirring.
Add soaked lima beans, vegetable broth, and 2 cups water. Bring to boil.
Reduce heat to low. Simmer 45-50 minutes until beans are tender but not falling apart.
Serve as is or blend 2-3 cups for creamier texture. Season with salt and pepper.
Let rest 5 minutes before serving to allow flavors to marry.
Notes
Adjust smoked paprika to taste.
Test lima bean doneness with a pinprick—they should resist slightly.
Use soaked lentils or chickpeas as alternatives to lima beans.
Fire-roasted tomatoes add depth; tÆ°Æ¡i tomatoes may lack flavor.
- Prep Time: 20
- Cook Time: 90
- Category: Trending
- Method: Stewing
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 bowl (1 1/2 cups)
- Calories: 320
- Sugar: 8g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg
