Ingredients

• 3 tablespoon extra-virgin olive oil, divided
• 2 medium carrots, minced
• 1 large red onion, peeled and minced
• 1 1/2 tablespoon minced fresh thyme
• 1/4 teaspoon crushed red pepper
• 3 ounces reduced-fat Spanish-style chorizo, finely diced (see Tip)
• 3 10-ounce p frozen baby lima beans
• 1 cup dry white wine
• 1/2 cup reduced-sodium chicken broth
• 3 cloves garlic, minced
• 1 tablespoon sherry vinegar
• 1/2 teaspoon kosher salt

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Cooking Directions

Step 1

Heat 1 tablespoon oil in a large saucepan over medium heat. Add carrots, onion, thyme and crushed red pepper and cook, stirring, until beginning to brown, 6 to 8 minutes. Stir in chorizo and cook, stirring occasionally, until heated through, about 5 minutes more. Add lima beans, wine, broth and garlic and cook for 5 minutes, scraping up any browned bits. Cover and cook over medium-low heat for 20 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil, vinegar and salt. Let stand for at least 10 minutes before serving.