Vegetarian Lima Bean Casserole Recipe

About this recipe

A hearty and diabetic-friendly vegetarian casserole featuring lima beans, fresh vegetables, and a flavorful tomato sauce. Perfect for a satisfying dinner solution.

Ingredients

• 1 pc Broccoli
• 1 kg Nectr Onion (Chemical Free)
• 250 g Organically Grown Green Capsicum
• 100 g Celery
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 500 g Truefarm Organic Red Kidney Beans Pack (Capparadavare)
• 250 g Cowpea Beans (Lobia Phali)
• - Bay Leaf
• 50 g Black Pepper
• 500 g Tomato - Hybrid
• 250 g Beans Broad
• 1 pack (500 g) Vijay Besan Flour
• 200 g Lemon (Limbu)
• 45 g Garam Masala

Instructions

1. 1. Boil 2 cups of lima beans and 1 whole onion in a pot of water until the beans are tender, about 15-20 minutes. Drain and discard the onion.
2. 2. Chop 1/2 cup of green pepper and 1 cup of celery into small pieces.
3. 3. In a large mixing bowl, combine the cooked lima beans, chopped green pepper, chopped celery, and 1 cup of tomato sauce. Mix well to evenly coat the vegetables.
4. 4. Pour the mixture into a casserole dish and spread it out evenly.
5. 5. Sprinkle 1/2 cup of shredded low-fat mozzarella cheese evenly over the top of the casserole.
6. 6. Bake the casserole uncovered in a preheated oven at 350°F (175°C) for 20-30 minutes, or until the cheese is melted and bubbly.
7. 7. Remove from the oven and let it cool for 5 minutes before serving. Enjoy your diabetic-friendly vegetarian casserole!