See more
Lima Beans with Pancetta and Tomatoes

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.

Oxmoor House SEPTEMBER 2006

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


  • 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.

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

Go to full version of

Lima Beans with Pancetta and Tomatoes recipe