6 large potatoes
2 teaspoons canola oil
1 large onion, chopped
1 10-ounce package frozen baby lima beans, thawed
Salt and freshly ground pepper
Bake or microwave potatoes in their skins until tender, but still firm. When cool enough to handle, peel, and cut potatoes into large cubes. Heat oil in an extra wide skillet or stir-fry pan. Add onion and saute over medium heat for 10 minutes, stirring every two or three minutes. Stir in potatoes and lima beans and continue to saute for an additional five minutes or so, or until potatoes are golden and lima beans are tender. Season to taste with salt and pepper, then transfer to a serving dish. Sprinkle the top with parsley and paprika and serve.
Each serving contains about 250 calories, 6.5 g protein, 5 g fat (18 percent calories from fat), 0 mg cholesterol, 46 g carbohydrates, 6 g fiber, and 45 mg sodium.
To make this recipe gluten-free, use only spices or condiments that are gluten-free. Read food labels carefully and contact the company if you have any questions.