Courtesy of The Big Book of Quick & Healthy Recipes, Published by Hearst Books / Sterling Publishing ©2007.
2 tablespoons olive oil
1 red onion, chopped
1 garlic clove, crushed
1 potato, cut into chunks
1 carrot, sliced
1 stick celery, sliced
1 teaspoon ground cumin and coriander
Salt and cayenne pepper to taste
2 cups dried lima beans, cooked, or canned and drained
3 tomatoes, chopped
1 spring each of thyme and rosemary
1 1/4 cups vegetable stock, heated
4 juniper berries, lightly crushed
1 tablespoon parsley, finely chopped
1. Heat the oil in a Dutch oven and gently saute the onion, garlic, potato, carrot, and celery for 5 minutes. Add the cumin and coriander, and season.
2. Saute for a couple more minutes, then add the beans, followed by the tomatoes, thyme, and rosemary. Saute for a further 2 minutes, then add the stock and the juniper berries.
3. Bring to a boil, cover and gently simmer until the vegetables are cooked. Garnish with parsley, and serve with rice or thick slices of whole wheat bread and cheese or soy cheese.
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