Lima Bean Turkish
Discover the vibrant flavors of Turkey with this hearty and wholesome Lima Bean Turkish recipe. This vegetarian dish beautifully combines tender lima beans with a rich, tangy tomato sauce infused with the sweetness of caramelized onions, earthy garlic, and a hint of sugar. Simmered to perfection with a touch of olive oil and seasoned with salt, pepper, and fresh dill, this recipe delivers a creamy, melt-in-your-mouth experience. Perfect as a main course or a traditional meze, this dish can be served warm or at room temperature, making it ideal for any occasion. Pair it with crusty bread for an irresistible Mediterranean meal that's as comforting as it is flavorful. Don't miss this easy, nutrient-packed recipe that highlights the simplicity and depth of Turkish cuisine!
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Recipe Information
Ingredients
- 500 grams Lima beans (fresh or frozen)
- 75 ml Olive oil
- 1 large Onion
- 1 medium Carrot
- 2 cloves Garlic
- 2 tablespoons Tomato paste
- 2 medium Fresh tomatoes (grated or finely chopped)
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 300 ml Water
- 2 tablespoons Fresh dill (optional, for garnish)
Instructions
Prepare the vegetables: Finely chop the onion, peel and dice the carrot, and mince the garlic cloves.
Heat the olive oil in a medium-sized saucepan over medium heat.
Once the oil is hot, add the chopped onion and sauté until translucent, about 4-5 minutes.
Add the diced carrot and minced garlic to the pan, and cook for another 2-3 minutes, stirring frequently.
Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor. Then add the grated or finely chopped fresh tomatoes, and cook for an additional 5 minutes until the mixture thickens slightly.
Add the lima beans to the pan, and stir to coat them in the tomato mixture.
Pour in the water, then add the sugar, salt, and black pepper. Mix well.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan with a lid and let the beans simmer for about 30-35 minutes, or until they are tender. Stir occasionally and add more water if needed to prevent sticking.
Once the lima beans are fully cooked and the sauce has thickened, remove the pan from the heat.
Allow the dish to cool slightly before serving. Turkish olive oil dishes are traditionally served at room temperature or slightly warm.
Garnish with freshly chopped dill if desired, and serve with crusty bread or as a side to a larger meal.
Nutrition Facts
Calories |
1414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2537 mg | 110% | |
| Total Carbohydrate | 149.0 g | 54% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 33.8 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3790 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
