Pasta With Lima Beans And Sweet Potatoes

By now you've probably realised I favour non-traditional combinations of vegetables, beans and pasta-this recipe is no exception. While I used large, dried Lima beans as the base for the meal, you could use frozen or tinned Fordhook Lima beans. These beans were really quite massive.

A while back, I tried combining carrots with sweet potatoes and liked the combination so much I now use it as a regular pairing. I also made use of quite a bit of parsley cooked with the vegetables-this was a nice balance against the heavier beans and potatoes. Mr. Eat The Blog had the idea to stir in a bit of Dijon mustard at the table for extra kick. I'm glad he liked it because he's taking it for lunch tomorrow.

You Will Need:

2 large sweet potatoes peeled and diced

4 large carrots, peeled and diced

1 large red onion, thinly sliced

3 garlic cloves, finely minced

1 cup parsley, stems removed and finely chopped-divided

1/3 cup fresh sage, chopped

Salt and pepper

Olive oil

1 small jar roasted red peppers, chopped

4 cups cooked lima beans

Cooked Egg Noodles

In a large saucepan with a lid, add 1-3 tablespoons of olive oil to heated pan. Add carrots, onion, sweet potatoes, garlic half the parsley and all of the sage. Add the salt and pepper and cook a few minutes over high heat. Reduce heat to medium low and cover. Cook about twenty minutes, stirring every five minutes or so to prevent sticking. Add more oil if needed. When carrots and potato are soft, add the Lima beans and red peppers and cook until heated through. Serve over hot noodles.