🥣 Lima Bean Stew with Meatballs 😍

Ingredients:

For the Meatballs:

• 1 lb ground beef
• ½ lb ground pork
• 1 large egg
• ½ cup breadcrumbs
• ¼ cup finely chopped onion
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp paprika
• ½ tsp black pepper
• Salt, to taste

For the Stew:

• 1 lb dried lima beans, soaked overnight and drained
• 1 small onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp tomato paste
• 6 cups beef or chicken broth
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 bay leaf
• ½ tsp black pepper
• Salt, to taste
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped

Method:

1. In a large bowl, combine the ground beef, ground pork, egg, breadcrumbs, onion, garlic, Italian seasoning, paprika, black pepper, and salt. Mix until just combined, then shape into small meatballs.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the meatballs in batches for 5–7 minutes, turning occasionally. Transfer them to a plate.
3. In the same pot, add the onion, carrots, and celery. Cook for 5–7 minutes until softened. Add the garlic and tomato paste and cook for another minute.
4. Add the soaked lima beans, diced tomatoes, broth, thyme, smoked paprika, bay leaf, black pepper, and a little salt. Bring to a boil.
5. Reduce the heat, cover, and simmer for about 45 minutes.
6. Carefully return the meatballs to the pot. Cover and simmer for another 30–40 minutes, until the lima beans are tender and the meatballs are cooked through.
7. If the stew is too thin, simmer uncovered for 10–15 minutes. If it becomes too thick, add a little extra broth.
8. Remove the bay leaf, taste, and adjust the seasoning.
9. Garnish with fresh parsley and serve hot with crusty bread or cornbread. 🥣🥕🍅