Spicy Lima Bean Stew with a Mid-Atlantic Twist

Ingredients

In this adaptation, we have incorporated elements of Mid-Atlantic cuisine to give the dish a unique twist. The addition of smoky bacon and sweet corn adds a depth of flavor that complements the spiciness of the original dish. The use of cream gives the stew a creamy and indulgent texture, which is characteristic of Mid-Atlantic chowders. These modifications enhance the overall taste and create a fusion dish that combines the best of both cuisines. We alse have the original recipe for Picante de Pallares, so you can check it out.

• 2 cups (400g) dried lima beans, soaked overnight 2 cups (400g) dried lima beans, soaked overnight
• 4 slices bacon, diced 4 slices bacon, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (150g) frozen sweet corn 1 cup (150g) frozen sweet corn
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste) 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste Salt and pepper to taste
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 18g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked lima beans.
2. 2.
   In a large pot, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
3. 3.
   Add the chopped onion, minced garlic, jalapeno pepper, and red bell pepper to the pot. Sauté until the vegetables are softened.
4. 4.
   Add the diced tomatoes, chicken or vegetable broth, water, and soaked lima beans to the pot. Bring to a boil, then reduce the heat and simmer for about 1 hour or until the beans are tender.
5. 5.
   Stir in the frozen sweet corn, cumin, paprika, cayenne pepper, salt, and pepper. Simmer for an additional 10 minutes.
6. 6.
   Remove the pot from the heat and stir in the heavy cream.
7. 7.
   Serve the stew hot, garnished with fresh cilantro and crispy bacon. Enjoy with crusty bread.

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.
• Bacon — For a smokier flavor, you can use smoked bacon. If you prefer a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.

Tips & Tricks

• For a spicier stew, increase the amount of cayenne pepper or add a diced serrano pepper.
• If you prefer a thicker stew, mash some of the cooked lima beans with a fork before adding the sweet corn.
• Serve the stew with a squeeze of fresh lime juice for a burst of acidity.

Serving advice

This Spicy Lima Bean Stew with a Mid-Atlantic Twist is best served hot in bowls. Accompany it with crusty bread for dipping and soaking up the flavorful broth.

Presentation advice

Garnish each bowl of stew with a sprig of fresh cilantro and a sprinkle of crispy bacon. The vibrant colors of the stew, along with the contrasting garnishes, will make it visually appealing.