Would you believe?

Today's Recipe

Comment: I will definitely be making these for Anne. I could do black beans for Amy; and serve them with sour cream; Navy beans for Kelly and serve them with ketchup; Garbanzo beans and serve them with cheese for Edith; and for me... all together in a medley with horseradish and raw onion! For the kids - we'll sneak them in and I'll report back later...

This an unusual way to serve lima beans that is easy, tastes great and makes a wonderful alternative to mashed potatoes.

Prep and Cook Time: 15 minutes

Ingredients:

• Tomato Broth
• 1 = cups chicken stock
• 4 cloves garlic coarsely chopped
• = medium onion chopped
• 1 TBS tomato paste
• = tsp finely chopped fresh rosemary
• salt and pepper to taste
• Beans
• 2 15 oz cans lima beans, rinsed and drained,
• 1 medium onion chopped
• <>
• 2 medium cloves garlic, pressed
• salt and white pepper to taste

Directions:

1. Healthy Sauti onion for broth 5 minutes over medium low heat for 5 minutes stirring frequently. Add garlic and continue to sauti for another minute.
   
2. Add chicken stock and tomato paste. Cook on high heat for about 20 minutes to reduce. Reduce to half the volume. Strain liquid and return to saucepan, discarding onion and garlic. Season with rosemary, salt and pepper.
   
3. While broth is reducing Healthy sauti onion for beans in medium sauti pan over medium low heat for 5 minutes stirring frequently. Add beans, stock, salt and pepper.
   
4. Simmer for another 3-4 minutes. Puree bean mixture with pressed garlic in blender. Stop blender occasionally to scrape sides with a rubber spatula.
   
   Serve beans drizzled with tomato broth.
   
   Serves 4