Creole Lima Bean Stew Recipe

Name: Creole Lima Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large onion, quartered and thinly sliced; 3 celery stalks, thinly sliced; 1 large green or red bell pepper, diced; 2 tablespoons unbleached white flour; 2 cups water; Two 10-ounce packages frozen baby lima beans, thawed; One 16-ounce can red kidney beans, drained and rinsed; One 28-ounce can salt-free diced tomatoes, undrained; 2 teaspoons salt-free seasoning (see page 4 for brands); 2 bay leaves; 1/2 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/4 teaspoon dried hot red pepper flakes or pinch of cayenne pepper, more or less to taste; Salt and freshly ground pepper to taste; 1/4 to 1/2 cup chopped fresh parsley; Hot cooked rice, optional

Servings: persons

1 tablespoon olive oil
1 large onion, quartered and thinly sliced
3 celery stalks, thinly sliced
1 large green or red bell pepper, diced
2 tablespoons unbleached white flour
2 cups water
Two 10-ounce packages frozen baby lima beans, thawed
One 16-ounce can red kidney beans, drained and rinsed
One 28-ounce can salt-free diced tomatoes, undrained
2 teaspoons salt-free seasoning (see page 4 for brands)
2 bay leaves
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon dried hot red pepper flakes or pinch of cayenne pepper, more or less to taste
Salt and freshly ground pepper to taste
1/4 to 1/2 cup chopped fresh parsley
Hot cooked rice, optional

1
Heat the oil in a large soup pot.
2
Add the onion and saute over medium heat until translucent.
3
Add the celery and bell pepper and saute for another 5 minutes.
4
Slowly sprinkle in the flour and stir until well integrated with the vegetables, then stir in the water.
5
Add all the remaining ingredients except the salt and pepper, parsley, and optional rice.
6
Bring to a rapid simmer, then lower the heat.
7
Cover and simmer gently for 30 to 35 minutes.
8
Season with salt and pepper, then stir in the parsley.
9
Add a small amount of additional water if needed, but let the stew remain thick.
10
Adjust the other seasonings if needed.
11
Discard the bay leaves.
12
Serve at once, or allow to stand off the heat for an hour or two, then heat through before serving.
13
Serve in bowls over hot cooked rice, if desired.
14
Per serving:
15
Calories: 220
16
Total fat: 3g
17
Protein: 12g
18
Fiber: 10g
19
Carbohydrate: 42g
20
Cholesterol: 0mg
21
Sodium: 161mg

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large onion, quartered and thinly sliced, 3 celery stalks, thinly sliced, 1 large green or red bell pepper, diced, and more.

Yes, Creole Lima Bean Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creole Lima Bean Stew

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