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.
Total TimePrep: 15 min. + soaking Cook: 1-3/4 hours
- 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
- 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.
Nutrition Facts1/2 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.
Originally published as Spanish Lima Beans in Light & Tasty February/March 2008