Lima bean ragout with tomatoes and thyme Mayo Clinic

Lima bean ragout with tomatoes and thyme Mayo Clinic

Lima bean ragout with tomatoes and thyme - Mayo Clinic

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Lima bean ragout with tomatoes and thyme

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Dietitian s tip

Lima beans are an excellent source of plant protein and are also high in fiber.

Number of servings

Serves 8 High FiberLow SodiumHealthy carbLow Fat

Ingredients

2 pounds fresh lima beans, shelled, or 2 16-ounce packages frozen unsalted lima beans, thawed (about 8 cups total) 2 tablespoons olive oil, divided 1 tomato, peeled and seeded, then diced 1/2 yellow onion, chopped 3 cloves garlic, minced 1 bay leaf 1 1/2 teaspoons chopped fresh thyme 1/4 teaspoon salt 1 cup vegetable stock or broth 2 tablespoons chopped fresh flat-leaf (Italian) parsley

Directions

Fill a large saucepan 3/4 full with water and bring to a boil. Add the lima beans and cook until just tender-crisp, about 6 minutes. Transfer with a slotted spoon to a bowl of ice water to stop the cooking. Drain and set aside. In a saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the tomato, onion, garlic, bay leaf, thyme and salt. Saute until the vegetables soften, about 5 minutes. Add the stock and bring to a boil over medium-high heat. Reduce the heat to low, add the cooked lima beans and simmer, uncovered, until heated through, 2 to 3 minutes. Discard the bay leaf and transfer to a serving bowl. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the chopped parsley.

Nutritional analysis per serving

Serving size About 1 cup

Total carbohydrate 31 gDietary fiber 7 gSodium 120 mgSaturated fat < 1 gTotal fat 4 gTrans fat 0 gCholesterol 1 mgProtein 9 gMonounsaturated fat 3 gCalories 196Added sugars 0 gTotal sugars 4 g

DASH Eating Plan Servings

Nuts, seeds and dry beans 1 Fats and oils 1 Vegetables 1 DASH diet: Recommended servings Sample DASH menus

Mayo Clinic Healthy Weight Pyramid Servings

Protein and dairy 1 Fats 1 Vegetables 1

Diabetes Meal Plan Choices

Fats 1 Nonstarchy vegetables 1 Starches 1 This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award. ShareTweet Dec. 19, 2018

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