ROASTED TOMATO AND LIMA BEAN STEW (GF-V)

I was so happy to discover this recipe. A good friend of mine sent me the link and I went straight to the store to buy the ingredients. With it being still cold outside here in Montreal, this was the perfect healthy gluten-free and vegan stew. The original recipe uses regular white beans but I used large white Lima beans instead.

Ingredients

1/2 cup of roughly chopped Italian parsley
2 tsp of lemon zest
2 small containers of cherry tomatoes
1/4 cup of olive oil
1 tbsp of fresh thyme
Kosher salt + Black pepper
1 medium yellow onion, thinly sliced
3 large garlic cloves, thinly sliced
1/2 tsp of red pepper flakes
2 cans of large white Lima Beans
1 1/2 cups of vegetable broth
Toasted bread drizzled with olive oil

Preparation

Heat the oven to 425 degrees. In a small bowl, toss together the chopped parsley and lemon zest until well combined; set aside.

Prepare a baking sheet with parchment paper. Toss the tomatoes with 1/4 cup of olive oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges (20 to 25 minutes).

When the tomatoes are almost done roasting, heat 2 tablespoons of olive oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the chopped onion, chopped garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant (4 to 5 minutes). Stir in the Lima beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.

When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Add 3/4 of the parsley and lemon zest mix. Simmer for another 5 to 10 minutes. Season to taste with salt. Don't turn the oven off. Slice a few pieces of your preferred bread and sprinkle with olive oil. Grill the bread or broil it in the oven until it's crisp.

To serve, place into shallow bowls. Top each serving with some of the lemon-parsley mixture that you left on the side and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with the toasted bread.



Read more

AUTHENTIC NEAPOLITAN PIZZA DOUGH

AUTHENTIC NEAPOLITAN PIZZA DOUGH

VEGGIE STUFFED CABBAGE ROLLS (GF-V)

VEGGIE STUFFED CABBAGE ROLLS (GF-V)

SIMPLE AND AUTHENTIC PIZZA SAUCE (GF-V)

SIMPLE AND AUTHENTIC PIZZA SAUCE (GF-V)