Lima Bean Bake

The natural taste of the pepper adds just the right amount of sweetness to these baked lima beans. You can add tomatoes when baking if you wish to add more flavors. Vegan-friendly!

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Ingredients

1. 1 cup / 155 gm lima beans
2. 4 cups / 960 ml water
3. 1 onion, quartered
4. 1 bay leaf
5. 1 sprig thyme
6. 4 garlic cloves, chopped
7. Salt to taste
8. 2 Tbsp. / 30 ml extra virgin olive oil
9. 1 green bell pepper, diced
10. 2 Tbsp. / 11½ gm fresh mint, chopped
11. 1 medium tomato, chopped (optional)

Directions

1. Rinse the beans and add to a medium stock pot.
2. Add the water, onion, bay leaf, thyme, and half of the garlic, and bring to a rolling boil. Lower the heat, cover, and simmer for 60 minutes.
3. Add a dash of salt to taste, and continue to cook for another 40 minutes until the beans are thoroughly tender but still intact.
4. Remove from the heat. Discard the bay leaf and thyme sprigs. Drain the beans and onion in a colander and set aside.
5. Preheat the oven to 375°F / 190°C. In a large skillet, heat a tablespoon of the olive oil on medium heat; add the bell pepper.
6. Cook for 5 minutes. Stir in the remaining garlic, and continue to stir for about 30 seconds more.
7. Add the chopped mint and salt to taste (and tomatoes, if desired), and stir for approximately 1 minute.
8. Add the beans and onions, and transfer the mixture to a baking dish.
9. Place in preheated oven, and bake for 1 hour.
10. If the beans start to dry out, add ½ cup / 120 ml of water.

You may wish to make this dish in advance and keep in the refrigerator for up to 5 days.

Serving Size: ½ cup

Exchanges per Serving: ⅔ Carb, 0 Protein, 1 Fat

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