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.

Yield: 9 servings (serving size: 2/3 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 129
  • Calories from fat: 30%
  • Fat: 4.3g
  • Saturated fat: 1.9g
  • Protein: 6.7g
  • Carbohydrate: 16.4g
  • Fiber: 4.4g
  • Cholesterol: 9mg
  • Iron: 1.1mg
  • Sodium: 334mg
  • Calcium: 27mg

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.
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