Peruvian Spicy Lima Bean Stew

Ingredients

• 2 cups (400g) dried lima beans 2 cups (400g) dried lima beans
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 rocoto peppers, seeded and finely chopped 2 rocoto peppers, seeded and finely chopped
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 52g, 6g
• Protein: 14g
• Fiber: 14g
• Salt: 1.5g

Preparation

1. 1.
   Soak the dried lima beans in water overnight. Drain and rinse before using.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the diced tomatoes and rocoto peppers to the pot, and cook for a few minutes until the tomatoes soften.
4. 4.
   Stir in the cumin powder, paprika, and dried oregano, and cook for another minute to release the flavors.
5. 5.
   Add the soaked lima beans and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 1 hour or until the beans are tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Peruvian Spicy Lima Bean Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lima beans — Soaking the dried lima beans overnight helps to reduce the cooking time and ensures they cook evenly. Make sure to drain and rinse them before using.
• Rocoto peppers — When handling rocoto peppers, it is recommended to wear gloves as they can be quite spicy and may irritate the skin. Remove the seeds to reduce the heat level if desired.

Tips & Tricks

• For a milder version, reduce the amount of rocoto peppers or substitute them with milder chili peppers.
• Serve the stew with a squeeze of fresh lime juice for an extra burst of flavor.
• This stew tastes even better the next day as the flavors have a chance to meld together, so consider making it in advance.
• If you prefer a thicker consistency, you can mash some of the cooked lima beans with a fork before serving.
• Feel free to add other vegetables such as bell peppers or carrots to the stew for added texture and flavor.

Serving advice

Serve the Peruvian Spicy Lima Bean Stew in bowls, accompanied by steamed rice or crusty bread. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To enhance the presentation, drizzle a swirl of olive oil on top of the stew and sprinkle some additional chopped fresh cilantro. Serve it in colorful ceramic bowls to showcase the vibrant red color of the stew.