Directions:
- Soak the beans over night, drain and place in a very large pot.
- Cover with cold water, add chopped celery, carrot, and peppercorns, bring to a boil.
- Reduce the heat and simmer until tender, about 2 hours.
- Then drain, and put in baking dish.
- Heat the olive oil, add onion and garlic, and sauté until transparent. Add tomatoes with juice, sugar and seasonings.
- Remove from heat and add parsley.
- Pour sauce over boiled Lima beans and vegetables.
- Slice up two large tomatoes as garnish for the top and place across the top.
- Sprinkle with salt, pepper, and oregano, dot a little more olive oil on each tomato slice.
- Bake at 350 for 1 hour.
- Might be necessary to add water if it gets too dry.
- Don't cover when baking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 839.52 Kcal (3515 kJ) | ||
| Calories from fat | 415.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.2g | 71% | |
|---|---|---|---|
| Cholesterol | 2.39mg | 1% | |
| Sodium | 117.27mg | 5% | |
| Potassium | 2140.02mg | 46% | |
| Total Carbs | 85.19g | 28% | |
| Sugars | 16.57g | 66% | |
| Dietary Fiber | 27.34g | 109% | |
| Protein | 26.44g | 53% | |
| Vitamin C | 33.1mg | 55% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 7.4mg | 41% | |
| Calcium | 154mg | 15% | |
| Amount Per 100 g | |||
| Calories | 219.79 Kcal (920 kJ) | ||
| Calories from fat | 108.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.09g | 71% | |
|---|---|---|---|
| Cholesterol | 0.62mg | 1% | |
| Sodium | 30.7mg | 5% | |
| Potassium | 560.27mg | 46% | |
| Total Carbs | 22.3g | 28% | |
| Sugars | 4.34g | 66% | |
| Dietary Fiber | 7.16g | 109% | |
| Protein | 6.92g | 53% | |
| Vitamin C | 8.7mg | 55% | |
| Iron | 1.9mg | 41% | |
| Calcium | 40.3mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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