Linda's Feed Bag
I Can’t Believe These are Lima Beans Dish
Wait! Stop! I thought everyone hated Lima Beans, too. But don’t pass judgment until you taste these! Plus they look beautiful along side turkey, stuffing and cranberries, so give Limas a chance!
Serves 4-6
2 Tablespoons olive oil
1 large onion, chopped
1 red pepper, chopped
2 cloves garlic
1 jalapeno pepper chopped with seeds removed
1 generous Tablespoon tomato paste
2-1/2 Tablespoons paprika + 1 teaspoon for top
Up to 14 oz can of chopped Italian tomatoes
3 cans of Cannelli beans or giant white limas
Saute the onion, red pepper and hot pepper in the oil and garlic.
When onions & peppers begin to soften, add tomato paste, paprika.
Add up to 14 oz of chopped tomatoes – don’t feel the need to use the whole can. Just use enough to let about 1/8” of the tomato-y liquid fill the bottom so it steams a little.
Remove from stove-top and transfer to a glass baking dish or iron pot.
Bake covered at 325 for 30 minutes.
Uncover, add the last 1 tsp of Paprika on the top and bake another 30 minutes or until top is browned.
Serve as a side dish with your turkey! You can make it the day before and re-heat. If this recipe converts you to become a Lima bean lover, please let us know!
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Mission Statement
Smoke Signals blows your way from High Noon Western Americana of Los Angeles, California, producers of the High Noon Antique Show & Auction for 25 years (1991-2014). Smoke Signals eMagazine was founded in 2010 from a desire to share thoughts and facts with the High Noon community and look at what is going on in the Western world while feeding our readers with great recipes and giving advertisers a chance to blow their own smoke.
And hopefully we educate along the way.
Linda Kohn Sherwood, Editor