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Lima Beans with Pancetta and Tomatoes

Prep time 10 mins
Cook time 41 mins
Yield 9 servings (serving size: 2/3 cup)
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.


  • 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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection