Our alphabet letter ‘A’ recipe is a great Armenian Beans with Dill recipe from Physicians Committee for Responsible Medicine (PRCM), which we would like to share with you. This recipe is fantastic for both vegans and vegetarians. It also makes a scrumptious dish with good nutrition for your general health and well-being.
Armenian Beans with Dill
Makes 4 servings
1 cup dry white lima beans
3 garlic cloves, minced
1 celery stalk, thinly sliced
1 carrot, thinly sliced
1 teaspoon dried dill weed
1 teaspoon salt, or to taste
Soak beans in several cups of water for 3 hours or overnight.
Drain beans, add 3 cups of fresh water, and boil 1 to 1 1/2 hours until beans are tender. Drain and set aside.
In a saucepan, combine 1/2 cup water, garlic, celery, and carrot. Cook until just tender, about 5 minutes. Add beans, dill, and salt.
Per serving (1/4 of recipe)
- Calories: 136
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Calories from Fat: 3.1%
- Cholesterol: 0 mg
- Protein: 8.9 g
- Carbohydrates: 25.3 g
- Sugar: 1.6 g
- Fiber: 8.3 g
- Sodium: 610 mg
- Calcium: 36 mg
- Iron: 2.9 mg
- Vitamin C: 1.7 mg
- Beta Carotene: 1419 mcg
- Vitamin E: 0.3 mg
Source: The Power of Your Plate by Neal Barnard, M.D.; recipe by Dorothy Bates