Spanish Lima Beans Recipe

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Spanish Lima Beans Recipe
Spanish Lima Beans Recipe photo by Taste of Home
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Spanish Lima Beans Recipe

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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + soaking Cook: 1-3/4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Spanish Lima Beans in Light & Tasty February/March 2008, p60

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Spanish Lima Beans in Light & Tasty February/March 2008, p60

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