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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 8 |
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From Cooking Light. Per 1 cup serving: 248 calories, 7.2 gfat, 11.8 g protein, 35.4 g carb, 11.2 g fiber, 13 mg cholesterol. Ingredients:
2 cups dried lima beans |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
3 slices bacon, chopped |
1 cup chopped onion |
1 cup finely chopped carrot |
2 cups water |
2 tablespoons butter, sofened |
Directions:
1. Sort and wash the beans; place in a large Dutch oven.
2. Add water to cover 2 inches above beans; cover and let stand 8 hours or overnight.
3. Drain beans; return beans to the pot; stir in salt and pepper.
4. Preheat oven to 300°.
5. Fry bacon in a large skillet until crisp; remove bacon from pan using a slotted spoon; set bacon aside.
6. Add onion and carrot to drippings in pan; saute 5 minutes or until golden.
7. Add onion mixture, bacon, 2 cups water, and butter to bean mixture; stir well.
8. Cover and bake for 2 1/2 hours or until beans are very tender, stirring every hour.
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