Spanish Lima Beans Recipe

Spanish Lima Beans Recipe photo by Taste of Home

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This simple recipe from Peggy Burdick of Burlington, Michigan makes a tasty side that’s low in sodium and fat, but high in fiber. Tomatoes and sauteed onion create a pleasing sweet and tangy combination.

This recipe is:

Healthy

Diabetic Friendly

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Spanish Lima Beans Recipe

Prep: 15 min. + soaking Cook: 1-3/4 hours

Yield: 6 Servings

15 105 120

Ingredients

1 cup dried lima beans
1 bay leaf
2 medium onions, chopped
2 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon sugar
Dash pepper

Directions

Sort beans and rinse with cold water. Place in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened.
Drain and rinse beans, discarding liquid. Return beans to the pan; add bay leaf and water to cover by 2 in. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender.
Drain, discarding liquid and bay leaf. In a large skillet, saute onions in oil until tender. Stir in the tomatoes, sugar, pepper and beans. Cook for 8-10 minutes or until heated through. Yield: 6 servings.

Nutritional Facts 1/2 cup equals 190 calories, 5 g fat (trace saturated fat), 0 cholesterol, 93 mg sodium, 30 g carbohydrate, 9 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Spanish Lima Beans in Light & Tasty February/March 2008, p60