Tomaticán

About the Recipe

Ingredients

Makes 4 Servings

1 onion, thinly sliced
3 cloves garlic, finely chopped
2 c (332 g) corn, fresh or frozen
1 c (164 g) lima beans, fresh or frozen
15-oz (425-g) can low-sodium tomatoes, diced
3/4 c (180 mL) low-sodium vegetable broth
1/2 tsp (2.5 mL) fresh oregano, chopped

Directions

1. Heat a large skillet over medium heat. Add the onion and cook 6 to 7 minutes or until onion is tender and translucent. If the onion begins to stick to the pot, add a little water or vegetable broth.

   
   
   

2. Add the garlic and cook for 7 minutes. Add lima beans, corn, and tomatoes, and boil gently for 2 to 3 minutes.

   
   
   

3. Pour the vegetable broth in the pan and add the oregano. Boil gently for 10 minutes or until the corn and beans are tender.

   
   
   

4. Season with salt and pepper to taste. Serve over brown rice, potatoes, or polenta.

   Note: Give choclo (a Peruvian giant corn) a try, if desired!

   
   
   

Nutrition Facts