I’m happy this week is a normal week. It’s nice to get back into my routine. Until, of course, I travel again. I spent some time over Memorial Day looking around for some interesting recipes. I found one from Sweet Greens Vegan. It seems when I look for new recipes, the same few get recycled. Every one has a chili or a stir fry. Same with desserts. How many lemon bar recipes do we need? This recipe for Creamy Harissa Butter Beans was unique. When you watch television, what is the commentary on lima beans? One word, yuck. Those were probably written by adults who are still picky from childhood. I can tell you a can of beans is a treat. Wanna give your beans an upgrade? Drain, rinse and sauté in a little oil. In this recipe they get a major upgrade by not only sautéing in oil, but with a flavorful sauce. My goal is to make these tomato free and add my spin to an already awesome recipe.

Here are the original stats:

Here’s what changed:

• I swapped a low sodium variety of broth to lower the sodium
• I removed the sun dried tomato to remove the tomato.
• I added in pumpkin puree to replace the tomato.
• I added in red bell pepper to increase the vitamins A and C.
• I replaced the canned beans with dry to reduce the sodium.

Here are the final stats:

Here is the final recipe:

Creamy Harissa Butter Beans

Serves 3

• 1 cup dry lima beans
• 1 tbsp olive oil
• 1 shallot, minced
• 1 tsp minced garlic
• 2 red bell peppers, chopped
• 1 can pure pumpkin puree
• 2 tbsp harissa
• 1 cup coconut milk/soy milk
• 1/3 cup low sodium vegetable broth
• 2 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1/4 tsp black pepper
• 1/4 cup nutritional yeast
• Handful of shredded kale

1. Place lima beans in a pressure cooker with 2 cups of water. Cook according to your pressure cooker instructions. Drain.
2. Heat olive oil in a large skillet over medium heat. Add red bell pepper and cook until soft. Add diced shallots and cook for just 1-2 minutes. Next, add minced garlic. Sauté for about 2-3 minutes.
3. Add the drained butter beans and harissa paste, followed by your choice of milk, pumpkin and veggie broth.
4. Stir in the black pepper, garlic powder, red pepper flakes, and nutritional yeast. Bring to a simmer for 2-3 minutes so that it begins to thicken.
5. Add the shredded kale and let simmer for an additional 2-3 minutes, stirring occasionally.
6. Once the kale is wilted and the stew has thickened to your liking, remove it from the heat and enjoy with toasted sourdough bread or veggies for a low carb version.