Lima beans in velvety red sauce

Lima beans in velvety red sauce

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This is my version of a sweet red sauce, which coats the cooked lima beans, and can be served by itself with brown rice or steamed quinoa.

Ingredients

Quantity Ingredient
2 cups dried lima or cannellini beans, soaked overnight in enough water to cover with a 3 cm piece of kombu

Red sauce

Quantity Ingredient
2 tablespoons extra virgin olive oil
1 onion, diced
1 garlic clove, crushed
1/2 carrot, cut into large chunks
200g pumpkin, cut into 2 cm cubes
60g fresh beetroot, diced
2 celery stalks, diced
sea salt
1 bay leaf
1 teaspoon umeboshi paste or vinegar
2 tablespoons basil leaves, finely sliced

Method

  1. Drain the beans and kombu and add to a saucepan with 2 cups water. Bring to the boil, then reduce the heat to low and simmer for 30–40 minutes, or until the beans are tender. Remove from the heat and allow to cool in the cooking liquid.
  2. To make the red sauce, heat 1 tablespoon oil in a heavy-based saucepan over medium heat. Add the onion and garlic and sauté for 3–4 minutes, or until softened. Stir in the carrot, pumpkin, beetroot and celery. Pour in enough water to half-cover the vegetables, season lightly with sea salt and add the bay leaf. Cover the pan, bring to the boil, then reduce the heat to low and simmer for about 25 minutes, or until the vegetables are soft.
  3. Remove the pan from the heat and allow to cool; discard the bay leaf. Pour the mixture into a food processor and process until smooth. Return the sauce to a clean pan and add the umeboshi paste and season with sea salt. Stir in the basil and the remaining oil.
  4. Drain the cooked beans and add to the pan with the sauce, stirring to coat the beans and heat through. Serve warm over some millet and cauliflower mash, steamed quinoa, simple polenta or on top of your favourite pasta.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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