Lima Beans with Pancetta and Tomatoes

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. 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.