Cabbage & Lima Bean

Ingredients:

1/8 teaspoon black mustard seeds
1/4 teaspoon ground coriander
1/8 teaspoon ground cloves
1/4 teaspoon ground cardamom
2 tablespoons butter
2 tomatoes, chopped or half of can
1/4 teaspoon turmeric or curry
1/8 teaspoon cayenne pepper
1 half of small cabbage, cored, trimmed, and shredded
1 cup lima beans
2 tablespoons chopped cilantro (optional)
1 cup chopped mushrooms
1 teaspoon salt

Directions:

Combine the ground spices (coriander, cloves, pepper, and cardamom) in a small bowl.

Heat the butter in a large pan over moderately high heat. When it is hot, add the tomatoes, mustard seeds, half of the ground spices, and the turmeric and cayenne and cook, stirring often, until reduced to a thick sauce. Add the cabbage and stir until it glistens. Cover and reduce the heat to low, and cook for 15 minutes.

Add the lima beans & mushrooms, stir, and continue to cook for 15 to 30 minutes, stirring once or twice to check the liquid. If the dish becomes dry, add 1 to 2 tablespoons of water. In the last 2 to 3 minutes, add the cilantro, salt, and remaining ground spices. Toss to mix.

Health Benefits of Lima Beans:

Lima beans are a very good source of cholesterol-lowering fiber, as are most other legumes. In addition to lowering cholesterol, lima beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, lima beans provide virtually fat-free high quality protein. You may already be familiar with beans' fiber and protein, but this is far from all lima beans have to offer.
Lima beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars.

History of Lima Beans:

Although lima beans have been cultivated in Peru for more than 7,000 years, historians are unsure whether they originated there or in Guatemala. Soon after Columbus' discovery of America, Spanish explorers noticed different varieties of lima beans growing throughout the South America, Central America and the Caribbean. They introduced them to Europe and Asia, while the Portuguese explorers introduced lima beans into Africa. Since lima beans can withstand humid tropical weather better than most beans, they have become an important crop in areas of Africa and Asia. Lima beans were introduced into the United States in the 19th century with the majority of domestic commercial production centered in California.

Reference Sources:

Adapted from: http://champaign-taste.blogspot.com/2007/02/shredded-cabbage-with-lima-beans.html

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=59