Tomatican

Tomatican Recipe: A Vegetarian Dish from Chile with Lima Beans, Tomatoes, Corn, and Avocado

Region / culture: Chile | Preparation time: 10 minutes | Cooking time: 30-40 minutes | Servings: 4-6 |

Vegetarian diet

Introduction

Tomatican is a traditional Chilean dish that is bursting with flavor and color. This hearty stew is made with a combination of vegetables and spices that create a delicious and satisfying meal.

History

Tomatican has its roots in Chilean cuisine and is a popular dish that is often enjoyed during family gatherings and special occasions. The dish has been passed down through generations and has become a staple in many Chilean households.

Ingredients

2 cups chopped onion (1 medium onion, chopped)
1 fresh chile, minced or 0.25 tsp cayenne (cayenne used)
2 tbsp olive oil
2 tsp ground cumin
2 cups frozen lima beans (fresh used)
1 can (28 oz (794 g)) whole tomatoes
2 cups fresh or frozen cut corn
0.25 cup chopped fresh cilantro

Optional garnishes

avocado cubes or slices (avocado used)
cheese (recommended)

How to prepare

Drain the tomatoes, reserving the juice.
In a heavy nonreactive soup pot or saucepan, sauté the onions and chile or Cayenne in the oil for about 5 minutes, until the onions begin to soften.
Add the cumin and lima beans and sauté, stirring, for a couple of minutes.
Add the juice from the tomatoes, cover, and simmer for 5 minutes.
Chop the whole tomatoes right in the can.
Stir the chopped tomatoes and corn into the pan.
Cover and simmer until the vegetables are tender (the recipe suggests this should only take about 10 minutes, but it took a lot longer. It may be because I was using fresh instead of frozen lima beans, which took more like 30 or 40 minutes).
Stir in cilantro and add salt and black pepper to taste.
Serve plain or topped with suggested garnishes.

Variations

For a twist on the traditional recipe, consider adding diced bell peppers or zucchini for extra vegetables. You can also experiment with different herbs and spices to customize the flavor to your liking.

Cooking Tips & Tricks

To enhance the flavor of the dish, consider adding a splash of white wine or a squeeze of fresh lime juice. This will add a tangy and refreshing element to the stew.

Serving Suggestions

Tomatican can be served on its own as a hearty stew, or paired with a side of rice or crusty bread for a complete meal. Garnish with avocado slices and cheese for added flavor.

Cooking Techniques

The key to making a delicious tomatos is to simmer the vegetables until they are tender but still retain their shape. This will ensure that the flavors meld together and create a harmonious dish.

Ingredient Substitutions

If you can't find lima beans, you can substitute with another type of bean such as kidney beans or chickpeas. You can also use fresh tomatoes instead of canned for a fresher taste.

Make Ahead Tips

Tomatican can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave before serving.

Presentation Ideas

Serve tomatos in a colorful bowl and garnish with fresh cilantro and a sprinkle of cheese. The vibrant colors of the vegetables will make for an eye-catching presentation.

Pairing Recommendations

Tomatican pairs well with a crisp white wine or a light beer. For a non-alcoholic option, try serving with a glass of sparkling water with a splash of lime.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of tomatos contains approximately 250 calories, making it a satisfying and filling meal option.

Carbohydrates

Tomatican is a carbohydrate-rich dish due to the inclusion of ingredients such as lima beans, corn, and tomatoes. These ingredients provide a good source of energy and fiber.

Fats

The olive oil used in this recipe provides healthy fats that are essential for overall health. It adds richness and depth to the dish without being overly heavy.

Proteins

While tomatos is not a significant source of protein, the lima beans in this dish provide a good amount of plant-based protein. This makes tomatos a great option for vegetarians or those looking to increase their protein intake.

Vitamins and minerals

Tomatican is packed with vitamins and minerals from the variety of vegetables used in the recipe. Tomatoes are a great source of vitamin C and potassium, while lima beans provide iron and folate.

Alergens

This recipe contains no common allergens, but be sure to check for any specific allergies to ingredients such as lima beans or corn.

Summary

Overall, tomatos is a nutritious and well-balanced meal option that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Tomatican is a delicious and nutritious dish that is perfect for a cozy night in or a special occasion. Packed with vegetables and spices, this stew is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I can still picture the first time I came across this recipe for Tomatican. It was a warm summer day, and I was visiting my friend Maria in her cozy little kitchen. Maria was a fantastic cook, and I always loved spending time with her and learning new recipes.

That day, as soon as I walked into her kitchen, I was greeted by the most amazing aroma. Maria was stirring a pot on the stove, and when she saw me, she smiled and said, "I'm making Tomatican, a traditional Chilean dish. Would you like to help me?"

I eagerly agreed, and Maria began to show me how to make the dish. She explained that Tomatican was a hearty stew made with tomatoes, onions, garlic, bell peppers, and a variety of herbs and spices. It was typically served with rice or bread, and it was a favorite among her family and friends.

As we cooked together, Maria shared with me the story of how she had learned to make Tomatican. She told me that the recipe had been passed down from her grandmother, who had brought it with her from Chile when she immigrated to the United States. Maria's grandmother had taught her how to make the dish when she was just a young girl, and it had become a beloved family tradition ever since.

Listening to Maria's story, I was inspired to learn more about the dish and its history. I asked her where I could find the recipe, and she said that she would be happy to write it down for me. She carefully wrote out the ingredients and instructions, and she even included some tips and tricks that she had learned over the years.

Armed with Maria's recipe, I couldn't wait to try making Tomatican on my own. I gathered all the ingredients and set to work in my own kitchen, following Maria's instructions to the letter. The aroma of the stew simmering on the stove reminded me of that day in Maria's kitchen, and I felt a sense of connection to her and her family as I cooked.

When the dish was finally ready, I sat down to enjoy it with my family. The flavors were rich and complex, with the perfect balance of sweetness and spice. My husband and children raved about the dish, and I felt a sense of pride knowing that I had learned to make it from Maria, who had learned it from her grandmother.

Over the years, I continued to make Tomatican regularly, tweaking the recipe here and there to suit my family's tastes. It became a staple in our household, a dish that we would enjoy on special occasions and lazy Sundays alike. I always thought of Maria and her grandmother whenever I made it, grateful for the knowledge and tradition that they had passed down to me.

As I grew older and my own grandchildren began to take an interest in cooking, I knew that I had to pass on the recipe for Tomatican to them. I invited them into my kitchen, just as Maria had done with me all those years ago, and together we cooked and shared stories and laughter.

I watched as my grandchildren carefully measured out the ingredients and stirred the pot, their faces lighting up with pride and excitement as they tasted the finished dish. I knew that they would carry on the tradition of making Tomatican, just as I had learned to do from Maria.

And as I sat at the table with my family, savoring the flavors of the stew and the warmth of their company, I felt a sense of joy and contentment. I knew that the recipe for Tomatican would live on for generations to come, a link to the past and a celebration of the bonds that connect us all.