250 g fresh lima beans
2 tablespoon olive oil
1 big sweet potato, peeled and cut in small cubes
1 red onion, chopped
10 quartered grape tomatoes
2 glasses water
Salt and fresh herbs
In a medium-sized saucepan heat the olive oil, then add onion and cook until soft. Add the quartered tomatoes and coco for 5/7 minutes. Then add the lima beans, some salt and the 2 glasses of water.
Reduce heat and cover beans, let simmer for 25 to 30 minutes, stirring occasionally and adding some water if needed.
When the beans are cooked, add some fresh herbs (like rosemary and oregano) and serve.