Canned tomatoes and frozen chopped onions and lima beans make this hearty side dish a cinch. If you like, make it more substantial with the addition of crumbled feta cheese or chopped Greek olives.
- 2 tablespoons extra-virgin olive oil
- 2 cups chopped fresh or frounceen onions
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- 1/2 teaspoon crushed red pepper, or to taste
- Two 14-ounce cans diced tomatoes
- Two 10-ounce packages frounceen baby lima beans (4 cups)
Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring occasionally, until soft, 3-5 minutes. Add the garlic and cook 1 minute more. Stir in the oregano, cinnamon, crushed red pepper, tomatoes and lima beans. Cook, stirring occasionally, until the beans are fully cooked and the mixture is heated through, 10-15 minutes. Serve hot.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
190 calories; 8g total fat; 1g total saturated fat; 0mg cholesterol; 312mg sodium; 44g carbohydrates; 14g fiber; 12g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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