This unique dish transforms humble dried lima beans into a sophisticated, sweet and sour stew. The beans are simmered until tender with carrots and onions, then thickened with a nutty, golden-brown roux made from flour. A splash of apple cider vinegar and apple juice concentrate adds a bright, fruity acidity that balances the earthiness of the beans. The result is a smooth, glossy sauce that pairs beautifully with roasted meats like chicken or turkey. It&# 226;ÂÂs a comforting, plant-based side dish that tastes even better the next day, making it an excellent candidate for meal prep or holiday gatherings. The texture is creamy yet substantial, offering a delightful contrast to simply prepared main courses.
Sarah’S Sweet & Sour Lima Beans
Description
This unique dish transforms humble dried lima beans into a sophisticated, sweet and sour stew. The beans are simmered until tender with carrots and onions, then thickened with a nutty, golden-brown roux made from flour. A splash of apple cider vinegar and apple juice concentrate adds a bright, fruity acidity that balances the earthiness of the beans. The result is a smooth, glossy sauce that pairs beautifully with roasted meats like chicken or turkey. It&# 226;ÂÂs a comforting, plant-based side dish that tastes even better the next day, making it an excellent candidate for meal prep or holiday gatherings. The texture is creamy yet substantial, offering a delightful contrast to simply prepared main courses.Ingredients
Directions
-
Combine the boiling water (or vegetable broth) and dried lima beans in a heavy saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until the beans are tender.
-
While the beans cook, place a heavy skillet (cast iron works well) over medium heat. Add the flour and stir constantly with a wooden spoon until it turns golden brown and smells nutty. Be careful not to burn it.
-
Remove the skillet from the heat. Stir the grated onion into the browned flour mixture and blend until combined.
-
Add the browned flour mixture to the cooked beans in the saucepan. Stir well to incorporate and smooth out any lumps.
-
Add the apple juice concentrate and apple cider vinegar to the bean mixture. Stir over low heat until a smooth, thick sauce forms.
-
Add the soy sauce and sliced carrots to the pot. Simmer gently for 20 minutes, stirring occasionally, until the carrots are tender and the flavors meld.
-
Taste the sauce and adjust seasonings with salt, pepper, or additional vinegar if desired. Serve warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This dish can be prepared a day in advance. It often tastes better after the flavors have had time to develop. Reheat gently on the stove before serving.
Leftover sauce can be frozen for future use. Allow to cool completely before transferring to a freezer-safe container.
Variation: You can substitute the lima beans with 16 oz of rutabaga (peeled and cubed), 16 oz of fresh green beans (sliced), or 16 oz of potatoes (diced) for a different texture and flavor profile.
Serve this sweet and sour bean sauce in individual sauce dishes as an accompaniment to simply prepared entrees like roast chicken, turkey, or tofu.
