BAKED BEANS, BABY LIMA BEANS AND BABY CARROTS
A smokey flavored, curry and coriander sweet and sour baked bean, baby lima bean, carrot, corn and snow pea pod sauté. East meets West in this surprisingly tasty dish!
Makes 10 cups
14 oz. pkg. frozen baby lima beans, boiled in water till plump and soft; drain and place in lg. bowl
4 c. fresh baby carrots, cut in half from end to end, boiled in water till tender; drain and add to lima beans
2 T. extra virgin olive oil
2 sm. yellow onions, peeled and cut into ¾ inch squares
2 sm. fresh green peppers, cored and cut into ½ inch squares
1 t. sea salt
15-1/2 oz. can whole kernel corn including liquid
16 oz. Heinz Vegetarian Beans in tomato Sauce (is gluten-free)
1-1/2 c. water
¼ c. Balsamic vinegar
¼ c. white vinegar
¼ c. dark brown sugar
¼ c. white sugar
3 T. mild curry powder
2 T. ground coriander
1 T. soy bacon bits
1 t. dry mustard
1 t. powdered ginger
½ t. liquid smoke
½ t. garlic powder
½ t. onion powder
2 t. sea salt
lots of freshly ground black pepper
14 oz. pkg. froz. snow pea pods
In extra large skillet, over medium-high heat, melt oil. Add onion, green pepper and salt, then sauté till brown-tinged and wilted.
Add cooked lima beans and carrots; stir to distribute.
Add corn including liquid, baked beans and water. Stir well.
Add Balsamic vinegar, white vinegar, brown sugar, white sugar, curry, coriander and soy bacon bits. Stir well and cook about 3 minutes.
Add olive oil, dry mustard, ginger, liquid smoke, garlic and onion powders, salt and black pepper. Stir well and cook for about 5 minutes.
Add frozen snow pea pods. Stir into veggies; they won’t take long to cook, only a few seconds. Adjust for seasonings and serve immediately.
Notes: I serve this dish alone, with no accompaniments. You do what you like. Rice would probably go best if you wanted to add to the meal.
Three tablespoons curry doesn’t overwhelm this dish, but use however much you want.
Don’t add the snow peas until you’re ready to sit down and eat.