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Reverse Your Fatty Liver Easy Lima Bean and Carrot Bowls

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Prep Time 5 minutes
Cook Time 1 hour
Servings 2 servings

Ingredients
  

  • 1/2 Tbsp Bragg Organic Extra Virgin Olive Oil
  • 1 small finely chopped onion
  • 2 cloves minced garlic
  • 1/2 tsp turmeric
  • 3 cup water
  • 1 cup dry lima beans(pre-soaked in cold water overnight)
  • 1 carrot sliced thick
  • 1/4 tsp each of oregano, basil, rosemary and thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Heat the oil over medium heat in a medium size skillet.
  • Saute the onions for 2 minutes.
  • Add the garlic and turmeric.
  • Cook until onions are soft.
  • Remove skillet from heat.
  • Now bring the water to a boil in a medium saucepan.
  • Add drained lima beans, onion and garlic mixture, and carrots.
  • Add oregano, basil, rosemary, thyme, salt and pepper.
  • Bring to a boil again and reduce heat to low.
  • Simmer(covered) for approximately 40 minutes or until the lima beans are soft.
  • Turn off heat and let sit for 20 minutes(covered)
  • Serve warm.