Serve as a side dish or a main meal
1 lb dried lima beans
1 tsp salt
1/2 tsp freshly ground black pepper
3 bacon slices, chopped
1 cup chopped onion
1 cup finely chopped carrot
2 cups water
2 tbsp butter, softened
Sort and wash beans; place in a large Dutch oven. Cover with water two inches above beans; cover and let stand 8 hours or overnight. Drain the beans. Return beans to pan; stir in salt and pepper.
Preheat oven to 300 degrees.
Cook bacon slices in a large nonstick skillet over medium heat until crisp. Remove bacon from pan with a slotted spoon; set bacon aside. Add onion and carrot to drippings in pan; saute 5 min. or till golden. Add onion mixture, bacon, 2 cups water and butter to bean mixture in Dutch oven; stir well. Cover and bake at 300 degrees for 2 1/2 hours or till beans are tender, stirring every hour. Yield: 8 cups. (serving size=1 cup)
Calories 248 (26% from fat); Fat 7.2 g (sat 2.8 g, mono 2.9 g, poly 0.8 g); Protein 11.8 g; Carb 35.4 g; Fiber 11.2 g; Chol 13 mg; Iron 3.3 mg; Sodium 404 mg; Calc 53 mg.
Source: Cooking Light
I made these last week. I thought 2 1/2 hours in the oven was a bit excessive after reading the recipe - but you can't argue with success. They are delicious! I served them with cornbread and a cucumber and tomato salad. Yummy!