Sunday, 8 July 2007

Peruvian Lima Bean and Pumpkin Stew

2 to 3 cups of cooked lima beans(or butter beans) or Kate's scarlet runner beans
1 cup of diced onion
2 cups of partially boiled 3cm cubed potatoes
2 cups of partially boiled 3cm cubed pumpkin
2 cups of diced tomatoes
3 cloves crushed garlic
1/2 teaspoon of cumin seeds
2 teaspoons of fresh thyme
1 cup peas
1 cup corn kernels
salt and black pepper
1/2 teaspoon chilli paste
1 teaspoon of paprika
1 cup roughly cut parsley
125 grams fetta cheese
chopped coriander (optional)
2 Tablespoons of olive oil

Fry onion, garlic and cumin seeds in oil
Stir in the thyme, tomatoes, chilli, salt and pepper.
Stir in beans and vegetables.
Simmer gently until vegetables are just cooked.
Stir in the parsley.
Serve sprinkled with crumbled fetta and coriander.

This deserves a boxful of gold stars. Very popular with my family.
I served it with some yoghurt mixed with crushed garlic and mint and a side salad of mizuna dressed with peanut oil and verjuice.

Thanks Maggie,
from Kate


Maggie said...

I find that this recipe is popular with vegetarians and meat eaters. The pumpkin makes it sweet and the thyme is a popular herb.

Kate said...

I have soaked the beans and will make this for dinner tonight. Thanks Maggie