Savory Style Lima Beans RECIPE: Vegetarian, Vegan

So for yesterday's What I Ate Wednesday, I posted a picture of my yummy dinner and promised a recipe! Today, my friends, I will give you that recipe. And you better make it, too, darn it. 

I have made this recipe with both Lima beans and Black Eyed Peas. I find each to be just as delicious. The Lima beans obviously give a more creamy texture, and I think this effects the flavor in a beautiful way (is it weird to say something tastes beautiful?) However, the peas are sweet and go perfectly with the other ingredients just as the Limas do!

ER MUH GOWSH, SO TASTY.
Ahem.

The recipe is quiet simple, actually! Especially when you use frozen beans, you do not have to pre soak them and they take much less time to cook.

Savory Style Lima Beans with Cilantro 
Yields 3-4 servings 

1 bag frozen Lima Beans
Large diced tomato
1/2 medium onion, diced (optional)
2-3 medium mushrooms, chopped
1/2 large sweet bell pepper, chopped
1/4 cup chopped cilantro
2 cups water
1 cup unsalted vegetable or chicken stock
1 TBSP Chile Powder
1 TBSP Onion Flakes
1 TBSP Cumin
1 TSP Garlic Powder
1 TSP Paprika

 1) Place your Lima beans in a pot with the water and stock, and bring to a hard boil. Let it hard boil for about 3 minutes.

2) Reduce boil to a light roll, and add spices.

3) Chop up all your veggies! Add them to the pot, cover, and allow it all to simmer/light boil for about 25 minutes.

4) Once your veggies and beans are soft, add in cilantro and cover again for a few moments to let it wilt. Mix it in with the beans, and enjoy! 

I think this dish is perfect for the summer and winter months alike. Either eat a larger portion and call it a meal in itself, or have it as a side with meats and veggies. 

What are your favorite kinds of beans?

How do you prepare them?

Natalie