|Tourlou – Roasted Summer Vegetables|
Every Monday, Wednesday and Friday is Vegetarian nights at the Herrera Family for one important reason – to introduce more vegetables into our diet so that we are healthy, strong and fit. Of course, there is nothing more satisfying than a BBQ steak to a carnivore like myself but once in awhile every lioness needs her helping of grub to keep everything working properly. Even my cat Lucky likes to chow down on fresh green beans. Honest! Scouts honour! Yesterday, being Wednesday was a double vegetarian day. I had my Mom’s Tourlou for lunch and my Gigantes for dinner. Both dishes were so well prepared that I didn’t think once about meat. Not to mention, my Mom’s Tourlou rocked yesterday because everything aside from the potatoes and the feta came from her garden.
3 cans of Lima beans, drained and washed
1 large onion, diced
1 tbsp minced garlic
1 tbsp paprika
1/2 tbsp oregano
1/2 tbsp mint
1/2 tbsp cumin
1 cup tomato pulp
1 cup of boiled water
1. Preheat oven to 425F.
2. In a frying pan saute the onion and garlic for 3 to 4 minutes. Season with the paprika, oregano, mint and cumin. Pour in the tomato pulp and let simmer for 5 to 7 minutes on medium heat to evaporate some of the liquid from the tomato pulp.
3. Meanwhile place the Lima beans in a rectangular baking dish and pour the boiled water over the beans.
4. Add the sauteed onion mixture to the baking dish. Cover with foil and bake for 45 minutes.
5. Uncover the baking dish after 45 minutes. Reduce the heat to 400F and continue baking for another 15 minutes to allow some of the juices to evaporate. You want the gigantes to be saucy but not soupy.