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Receta Limas and Salsa on Naan
by Rich H

Limas and Salsa on Naan

Using up some leftovers can lead to a pretty good dish now and again. This one came about after a long weekend away. I decided to use some leftover Naan bread, red peppers and green onions. It was a very satisfying meal, served with fresh fruit and a nice red wine.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: fresh fruit

Wine and Drink Pairings: dry red wine, Maybe a Sangria

Ingredientes

  • 1 (10 ounce) package frozen lima beans
  • 1 large red bell pepper, diced
  • 1 large tomato, chopped
  • 4 green onions, sliced
  • 1 large roasted red pepper, diced
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons vegenaise
  • 1/2 (8 ounce) jar of salsa (mild or hot)
  • dash of sea salt
  • non-stick cooking spray
  • 1 package of garlic Naan bread (or you can use pitas)

Direcciones

  1. Preheat oven to 350F.
  2. Cook lima beans according to package directions. When cooked,
  3. drain limas and return them to the saucepan. Add bell peppers,
  4. green onions, tomatoes, red pepper flakes, cilantro and sea salt
  5. and mix thoroughly. Add 1/4 cup water and reheat til heated through.
  6. Meanwhile, cut the Naan bread (2 per package) into quarters.
  7. Place it on a baking stone or cookie sheet and spray lightly
  8. with the cooking spray.
  9. Place in oven and bake for about 15 minutes or until the Naan begins to get crisp around the edges.
  10. While the Naan is baking and the bean mixture is heating through, using a small bowl, mix the salsa and vegenaise together with the roasted red peppers and fold until combined.
  11. When Naan is finished plate the quarters, two per plate. Top with
  12. the lima bean mixture and garnish generously with the salsa mix.