Country Lima Beans

Becky Luigart-Stayner

Humble ingredients were the cornerstone of Grandmother Shaw's cooking, and these modest components create a flavorful, satisfying dish. Oven cooking works well and makes preparation a snap. Serve as a side with roast beef, pork, or chicken; or you can even enjoy this as a main dish with a side salad.

Yield: 8 cups (serving size: 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 26%
  • Fat: 7.2g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 11.8g
  • Carbohydrate: 35.4g
  • Fiber: 11.2g
  • Cholesterol: 13mg
  • Iron: 3.3mg
  • Sodium: 404mg
  • Calcium: 53mg

Ingredients

  • 2 cups dried lima beans (about 1 pound)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 bacon slices, chopped
  • 1 cup chopped onion
  • 1 cup finely chopped carrot
  • 2 cups water
  • 2 tablespoons butter, softened

Preparation

  1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain the beans. Return beans to pan; stir in salt and pepper.
  2. Preheat oven to 300°.
  3. Cook bacon slices in a large nonstick skillet over medium heat until crisp. Remove bacon from pan with a slotted spoon; set bacon aside. Add onion and carrot to drippings in pan; sauté 5 minutes or until golden. Add onion mixture, bacon, 2 cups water, and butter to bean mixture in Dutch oven; stir well. Cover and bake at 300° for 2 1/2 hours or until beans are tender, stirring every hour.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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