Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lima Bean | 1/2 cup (85g) cooked | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ lb veal shoulder, cut into 1- inch cubes
- 1 ounce butter
- 1 large onion , grated
- Salt and pepper , to taste
- 1 can (8 ounces) diced tomatoes
- 1 ½ lb of large lima beans
Directions
Wash the meat thoroughly with cold water, drain, and place in a pot together with butter and onions. Stir-fry over medium-high heat for a few minutes.
Add enough water to cover the meat. Add salt, pepper, and 2–3 tablespoons of the tomatoes. Cover the pot and let the meat boil .
In the meantime, cut the ends off the lima beans and clean them well (you also cut them in half if you desire). Add the beans to the meat after it has been boiling for several minutes. Also add water until everything in the pot is covered.
When the beans are done boiling, add the rest of the tomatoes. Then let the stew boil for a few more minutes so that the liquid can thicken.