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Ingredients
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green lima - 500g
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drained canned jalapeno chilies - 2,
seeded and chopped
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garlic - 2 cloves, chopped
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onion - 1, chopped
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tomatoes - 400g, peeled, seeded and
chopped
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olive oil - 3 tbsp
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salt
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fresh coriander - chopped, to garnish
Method
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Cook the beans in a pan of boiling
water for 20 minutes until tender. Drain and keep hot.
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Heat the oil in a pan and sauté
the garlic and onion until the onion is soft. Add the tomatoes
and cook until the mixture thickens.
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Add the jalapenos and cook for few
minutes, season with salt to taste.
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Pour the mixture over the reserve
hot beans. Serve on a dish, garnish with coriander. Serves 4.
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