This is one of those instances where I wonder how in the world someone came up with this recipe, because the combination of ingredients is so bizarre! Who thinks of putting bell pepper and lima beans with a fruit and a nut butter? But it is a delicious, complexly flavored stew that is wonderful and filling over rice. It can be made with chicken for omnivores and chickpeas for vegans.
This recipe is adapted from one by Heather Bainbridge in Oxygen magazine.
- 1 + ½ cups chopped red onion
- 1 red, orange, or yellow bell pepper, diced (I used half yellow, half red)
- ½ tsp ground black pepper, divided
- 3 cups low-sodium chicken or vegetable broth
- 2 cups protein source (cubed chicken breast or chickpeas)
- ½ tsp parsley
- 1 medium D'Anjou pear, cored and cubed
- 1 cup frozen lima beans (defrosted)
- ¼ tsp cayenne pepper--do not omit; I don't like super-spicy, but this really jazzes up the dish
- ½ cup cashew butter, unsalted (I made it in my blender from raw cashews, but you could sub ¼ cup natural peanut butter)
- In a large non-stick pan, saute onions, bell pepper and ¼ tsp of black pepper until onion turns fairly translucent.
- Add broth, protein source, and parsley. Cover and bring to a boil, then turn down the heat and simmer until protein source is cooked through.
- Add pear, lima beans, salt, cayenne pepper, and remaining black pepper to the broth. Cover and simmer for 10 minutes.
- Uncover and whisk in cashew butter until well blended. If mixture looks too soupy, turn up heat for a couple minutes to let some of the liquid evaporate. Serve over rice.