Buttery Baby Limas with Tarragon Mustard

The yogurt-based spread adds a sweet, buttery flavor to the baby limas.

Yield: 5 servings (serving size: 1/3 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 85
  • Calories from fat: 0.0%
  • Fat: 2.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.2g
  • Carbohydrate: 12g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 245mg
  • Calcium: 22mg

Ingredients

  • 1 1/4 cups water
  • 1 (10-ounce) package frozen baby lima beans, thawed
  • 2 tablespoons yogurt-based spread (such as Brummel & Brown)
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried tarragon
  • 1/8 teaspoon pepper

Preparation

  1. 1. Bring water to a boil in a small saucepan; add beans. Cover and simmer 8 minutes. Drain well.
  2. 2. Add yogurt-based spread and next 4 ingredients to beans; stir well.
  3. carbo rating: 8
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