Spaghetti and Tomato Sauce with Green Lima Beans

Spaghetti and Tomato sauce is a regular in these parts but the Green Lima Beans addition was a first recently. Frozen vegetables were on a half-price sale at the store so I decided to pick a few new ones I had never tried before, one of those was green Lima beans. I wasn't too sure how it would turn out, so on the day I tried it, I decided to use it as a side to a more familiar meal.


1 pack of spaghetti
3 large tomatoes, chopped
1 meduim onion, chopped
2 habanero peppers
2 tablespons vegetable oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small onion, sliced
1 cube of knorr
1 pack frozen Lima beans
Salt and spices to taste

Directions for tomoto sauce

1. Blend the chopped tomatoes, onions and habanero peppers.

2. Heat the vegetable oil in a sauce pan until lightly smoking, and then pour in the blended tomato mixture.

3. Add salt, knorr and spices to taste.

4. Simmer for 10 minutes, stirring regularly.

5. Once the mixture is dry and you can see the oil bubbling separately, add the sliced bell peppers and onions.

6.Stir well and then remove from heat.

Directions for Spagehtti

1. Put a pot of water to boil, enough to cover your pack of spaghetti.

2. Add a pinch of salt and a couple of drops of oil.

3. Boil for 10 mins, or until the spaghetti is as soft as you like it.

4. Drain in an large colander and pass cold water quickly over it.

Directions for Green Lima Beans

1. Pour the frozen green Lima beans into an oven safe dish.

2. Add a pinch of salt and cover with water.

3. Cook according to the directions on the package. Mine said to cook for 10minutes.

4. Remove from the microwave, and check that it is done. Drain.

The green Lima beans turned out to be a wonderful addition to the meal. It had this soft but chewy texture that I liked, and I think it might even come into play as a main dish in our rotation. As you can see from the pictures, we added some chicken cos we love us or meat.

For those new to Lima beans, it's actually great more than taste-wise. Check out details here. Some other recipes I try out with new-to-me foods include celery, aubergines, and squash. Are there any other vegetables you have tried recently, or want to suggest to me?