Lima Fagioli Alla Cacciatora
This recipe is a vegan adaption of the Chicken Cacciatore recipe posted on Joann’s food for thought. I thought I would try to make it vegan by using lima beans instead.
Here is the link for the original recipe:
I think that Joann’s recipe is the best chicken cacciatore recipe I have seen. So, please check out her blog.
Thank you Joann!
The name of the recipe is courtesy of my husband. He is a very talented writer, and I thought it was catchy.
I relied on Google translate so I am not sure how grammatically correct it is. Please let me know if it is not.
3 cups large dried lima beans
Spray oil for sautéing
1 medium red or yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
8 oz. mushrooms, sliced
6 cup water or broth
1 can (14.5 ounce) diced tomatoes, including liquid
2 cloves fresh garlic, minced
1 teaspoon of Italian spice blend, oregano, basil, pepper, turmeric. The turmeric is what gives it such a great color. This is Joann’s unique contribution.
1 tablespoon kosher salt
1/8 red pepper flakes
Italian flat leaf parsley for garnish (optional, and I did not use)
Sauté in pot onions, and peppers. Add beans, canned tomatoes, water and spices.
I made this in the pressure cooker. Lima beans really need 15 minutes to pressure, but I didn’t want to overcook the mushrooms. So, I brought it to pressure and cooked everything for only 12 minutes. Then, I released the pressure using quick release method and added the mushrooms. Then, I simmered it until done. Adjust the seasoning once it is cooked.
In a real rush, I think I would cook it for 15 minutes to pressure and then let the mushrooms cook in the pot from the heat.
This could be made on top of the stove, or in a crockpot.
My husband, a true carnivore, said this was great!
Here is the picture: