Lima Beans with Chorizo

• 3 tablespoons olive oil, extra-virgin divided
• 2 medium carrots minced
• 1 large red onion peeled and minced
• 1 1/2 tablespoons thyme minced fresh
• 1/4 teaspoon red pepper flakes or to taste
• 3 ounces chorizo sausage reduced-fat Spanish-style, finely diced
• 10 ounces baby lima beans frozen, canned
• 1 cup white wine dry
• 1/2 cup vegetarian chicken broth, non-fat, low-sodium
• 3 cloves garlic minced
• 1 tablespoon sherry vinegar
• 1/2 teaspoon kosher salt

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

olive oil, carrots, red onion, thyme, red pepper, sausage, beans, white wine, vegetarian chicken broth, garlic, sherry vinegar, kosher salt

Taken from recipeland.com/recipe/v/lima-beans-chorizo-48749 (may not work)