Lima Beans with Chorizo
A delicious combination, I used the water instead of the chicken broth, and still came out very tasty!
Yield
12 servingsPrep
10 minCook
50 minReady
60 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil, extra-virgin
divided |
|
| 2 | medium |
carrots
minced |
|
| 1 | large |
red onion
peeled and minced |
|
| 1 ½ | tablespoons |
thyme
minced fresh |
*
|
| ¼ | teaspoon |
red pepper flakes
or to taste |
|
| 3 | ounces |
chorizo sausage
reduced-fat Spanish-style, finely diced |
|
| 10 | ounces |
baby lima beans
frozen, canned |
* |
| 1 | cup |
white wine
dry |
*
|
| ½ | cup |
vegetarian chicken broth, non-fat, low-sodium
|
*
|
| 3 | cloves |
garlic
minced |
|
| 1 | tablespoon |
sherry vinegar
|
|
| ½ | teaspoon |
kosher salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil, extra-virgin
divided |
|
| 2 | medium |
carrots
minced |
|
| 1 | large |
red onion
peeled and minced |
|
| 23 | ml |
thyme
minced fresh |
*
|
| 1.3 | ml |
red pepper flakes
or to taste |
|
| 86.7 | ml/g |
chorizo sausage
reduced-fat Spanish-style, finely diced |
|
| 289 | ml/g |
baby lima beans
frozen, canned |
* |
| 237 | ml |
white wine
dry |
*
|
| 118 | ml |
vegetarian chicken broth, non-fat, low-sodium
|
*
|
| 3 | cloves |
garlic
minced |
|
| 15 | ml |
sherry vinegar
|
|
| 2.5 | ml |
kosher salt
|
|
Directions
Heat 1 tablespoon oil in a large saucepan over medium heat.
Add carrots, onion, thyme and crushed red pepper and cook, stirring, until beginning to brown, 6 to 8 minutes.
Stir in chorizo and cook, stirring occasionally, until heated through, about 5 minutes more.
Add lima beans, wine, broth and garlic and cook for 5 minutes, scraping up any browned bits.
Cover and cook over medium-low heat for 20 minutes.
Remove from the heat and stir in the remaining 2 tablespoons oil, vinegar and salt.
Let stand for at least 10 minutes before serving.
