Beans, Bacon & Tomato Bake
Bacon, tomatoes and lima beans combine for a nutrient-packed side dish that makes the perfect accompaniment to turkey. —Karen Kumpulainen, Forest City, North Carolina
Ingredients
- 8 bacon strips, cut into 1-inch pieces
- 1 cup finely chopped onion
- 2/3 cup finely chopped celery
- 1/2 cup finely chopped green pepper
- 2 garlic cloves, minced
- 2 teaspoons all-purpose flour
- 2 teaspoons sugar
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 8 cups frozen lima beans (about 42 ounces), thawed
Reviews
Good recipe but with changes for next time. 1 - I would swap out some of the lima beans for other types of beans 2 - since it came out luke warm, next time 350 for 60 minutes 3 - cook bacon before adding celery & pepper 4 - 12 slices of bacon instead of 8
Bacon overwhelmed the unique, delicious flavor of lima beans in this dish. If I HAD to make again, I'd try half as much bacon.
I have made this twice within the past month. A good side or a good late evening snack. Makes a lot. I plan to make it again and again. It is worth the effort. First time I made it, I did not bake; seemed perfect on the range. Second time, because the beans didn't soak to a good softness over night, I felt I needed to bake it to have softer beans. Either way, a great recipe.
I am always looking for new Lima bean recipes and this one did not disappoint. I only made half a recipe, which was plenty for 4 of us with leftovers.