Lima Beans with Pancetta and Tomatoes

recipe
Pancetta is an Italian-style bacon that's cured with spices. Its meaty, slightly spicy flavor pairs well with limas. Look for pancetta near the turkey and ham in your market's deli.

Yield:

9 servings (serving size: 2/3 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 41 Minutes

Nutritional Information

Calories 129
Caloriesfromfat 30 %
Fat 4.3 g
Satfat 1.9 g
Protein 6.7 g
Carbohydrate 16.4 g
Fiber 4.4 g
Cholesterol 9 mg
Iron 1.1 mg
Sodium 334 mg
Calcium 27 mg

Ingredients

1 cup diced pancetta (about 1/4 pound; such as Boar's Head)
3/4 cup chopped onion (1 medium)
2 garlic cloves, minced
2 (10-ounce) packages frozen Fordhook lima beans, thawed
1 (14.5-ounce) can diced tomatoes, undrained
1 cup fat-free, less-sodium chicken broth
1/4 teaspoon black pepper

Preparation

1. Cook pancetta in a large nonstick skillet over medium-high heat until lightly browned. Add onion and garlic; sauté 2 minutes. Add lima beans, tomatoes, and broth, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer an additional 10 minutes or until beans are tender. Sprinkle with pepper.

Lorrie Corvin,

Oxmoor House Healthy Eating Collection,

Oxmoor House

September 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note