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Spanish Lima Beans

 Spanish Lima Beans
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.
6 ServingsPrep: 15 min. + soaking Cook: 1-3/4 hours

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,

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Spanish Lima Beans (continued)

Nutritional Facts: 30 g carbohydrate, 9 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 fat.