A Chilean stew. Serve over rice, polenta, or quinoa, or with warm tortillas or cornbread.
- This recipe yields 4 servings.
Optional garnishes Edit
- Drain the tomatoes, reserving the juice.
- In a heavy nonreactive soup pot or saucepan, saute the onions and chile or Cayenne in the oil for about 5 minutes, until the onions begin to soften.
- Add the cumin and lima beans and saute, stirring, for a couple of minutes.
- Add the juice from the tomatoes, cover, and simmer for 5 minutes.
- Chop the whole tomatoes right in the can.
- Stir the chopped tomatoes and corn into the pan.
- Cover and simmer until the vegetables are tender (recipe said this should only take about 10 minutes, but it took a lot longer.
- I don't know if it was because I was using fresh instead of frozen lima beans but it took more like 30 or 40 minutes).
- Stir in cilantro and add salt and black pepper to taste.
- Serve plain or topped with suggested garnishes.