SPANISH LIMA BEANS

Spanish Lima Beans image

This simple recipe from Peggy Burdick of Burlington, Michigan makes a tasty side that's low in sodium and fat, but high in fiber. Tomatoes and sauteed onion create a pleasing sweet and tangy combination.

Provided by Taste of Home

Time 2h

Yield 6 servings.

Number Of Ingredients 7

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

Steps:

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. , 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. , 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.

Nutrition Facts : Calories 190 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 9g fiber), Protein 8g protein. Diabetic Exchanges