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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This simple recipe from Peggy Burdick of Burlington, Michigan makes a tasty side thatâs low in sodium and fat, but high in fiber. Tomatoes and sauteed onion create a pleasing sweet and tangy combination. Ingredients:
1 cup dried lima beans |
1 bay leaf |
2 medium onions, chopped |
2 tablespoons canola oil |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 teaspoon sugar |
dash pepper |
Directions:
1. Sort beans and rinse with cold water. Place in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened.
2. Drain and rinse beans, discarding liquid. Return beans to the pan; add bay leaf and water to cover by 2 in. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until beans are tender.
3. Drain, discarding liquid and bay leaf. In a large skillet, saute onions in oil until tender. Stir in the tomatoes, sugar, pepper and beans. Cook for 8-10 minutes or until heated through. Yield: 6 servings.
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