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Saturday, January 10 2015

3    tablespoons   extra-virgin olive oil, divided
2      medium carrots, minced
1      large red onion, peeled and minced
1 1/2   tablespoons   minced fresh thyme
1/4   teaspoon   crushed red pepper
3    ounces   reduced-fat Spanish-style chorizo, finely diced (see Tip)
3    10 ounce packages  frozen baby lima beans
1    cup   dry white wine
1/2   cup   reduced-sodium chicken broth
3      cloves garlic, minced
1    tablespoon   sherry vinegar
1/2   teaspoon   kosher salt
Heat 1 tablespoon oil in a large saucepan over medium heat. Add carrots, onion, thyme and crushed red pepper and cook, stirring, until beginning to brown, 6 to 8 minutes. Stir in chorizo and cook, stirring occasionally, until heated through, about 5 minutes more. Add lima beans, wine, broth and garlic and cook for 5 minutes, scraping up any browned bits. Cover and cook over medium-low heat for 20 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil, vinegar and salt. Let stand for at least 10 minutes before serving.
Tip: Spanish-style chorizo is a seasoned, smoked pork sausage commonly used in tapas dishes, but it's rather high in fat. There is also a Mexican style of chorizo, typically uncooked; the Spanish chorizo is fully cooked. Wellshire Farms offers a delicious reduced-fat Spanish-style chorizo, available at Whole Foods and If you can't find reduced-fat chorizo but still want to keep the fat in check, use just 1 ounce of full-fat chorizo in this recipe.
MAKE AHEAD TIP: Prepare up to 2 days in advance. Bring to room temperature or reheat on medium-low heat before serving.

Per Serving: cal. (kcal) 150, Fat, total (g) 5, sat. fat (g) 1, carb. (g) 17, Monosaturated fat (g) 3, fiber (g) 5, pro. (g) 7, vit. A (IU) 1700.66, sodium (mg) 125, Potassium (mg) 357, Starch () 1, Lean Meat () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email

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