Lima Beans with Pancetta and Tomatoes

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.


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


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


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.