Wednesday, July 11, 2012

Spicy Lima Beans with Cabbage

Don't let the boring looks of this dish fool you! It's amazing!

Thank you to the HGK reader who recommended that I make this recipe. It comes out of The Starch Solution by Dr. McDougall, and I even found a link online to a McDougall newsletter where it was originally published as Lima Bean Surprise (scroll down the newsletter to find it). The McDougall's are awesome like that--they give out free recipes by the hundreds in their online newsletters.

As I tend not to follow instructions to recipes exactly, the following is my take on this simple, easy, spicy and delicious dish. Plus,I like a lot of cabbage, so I toyed with the ratios of the McDougall version, and I think my results were near perfect.

My husband devoured two large bowls of it, complimenting it the whole time. It's warm and cruncy and sweet and spicy all at the same time. And I have to say, there's really nothing easier to make.

Spicy Lima Beans with Cabbage
serves 3-4 as a main course, 8 as a side dish
adapted from a recipe in The Starch Solution by Dr. John McDougall

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1 bag frozen lima beans (16 ounces)
1/2 cup vegetable broth
5-6 cups shredded green cabbage
2 Tbsp reduced sodium Tamari or soy sauce
2 Tbsp salt free seasoning like Mrs. Dash
2 heaping tsp (or less, depending on how spicy you like things) Sambal Oelek (chili paste)
2 1/2 cups frozen corn kernels (can be TJ's roasted corn)
4 cups cooked brown rice (I used 2 bags of TJ's frozen brown rice that I had cooked)

Place lima beans and broth in a large pot over medium-high heat. Cook, stirring frequently, for 3 minutes.

Lower heat to medium. Add cabbage, Tamari or soy sauce, salt-free seasoning and Sambal Oekel. Stir and cook for 8 minutes, covered, stirring occassionally.

Add frozen corn and cooked brown rice. Stir. Cook, for 3 more minutes until corn has defrosted.

The Starch Solution has a great collection of recipes at the back of the book. Do you own a copy? What do you recommend I make next?

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