Lima Bean and Pear Casserole
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Cooked lima beans/3 cans,15 ounce each lima beans, drained||6 Cup (96 tbs), drained (Using About 1 Pound Uncooked Dry Limas)|
|Pears||1 Pound, drained and chopped (1 Can)|
|Brown sugar||3⁄4 Cup (12 tbs), firmly packed|
Dot a 2 1/2 or 3-quart casserole or bean pot with half of the butter.
Cover bottom of the casserole with 2 cups beans; top with half the pears and half of the brown sugar.
Repeat layers, ending with the last 2 cups of beans; distribute remaining butter over top layer.
Bake in a slow oven (275°) for 2 hours.
(If you want to take this dish to a picnic, cover and wrap casserole in a thick layer of newspapers to hold heat until ready to eat.
It will keep warm for 3 to 4 hours.) Makes 6 to 8 servings.
Calories 480 Calories from Fat 142
% Daily Value*
Total Fat 16 g24.8%
Saturated Fat 9.9 g49.4%
Trans Fat 0 g
Cholesterol 40.6 mg13.5%
Sodium 6.7 mg0.3%
Total Carbohydrates 74 g24.8%
Dietary Fiber 14.8 g59.2%
Sugars 37.7 g
Protein 13 g26.7%
Vitamin A 9.8% Vitamin C 5.3%
Calcium 1.1% Iron 0.74%
*Based on a 2000 Calorie diet