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Baked Limas With Tomato Sauce

Western.Chefs's picture
  Dried lima beans 1 1⁄2 Cup (24 tbs)
  Cold water 5 Cup (80 tbs)
  Bacon slices 4 , cut into 1 inch pieces
  Minced celery 1⁄3 Cup (5.33 tbs)
  Minced onion 1⁄2 Cup (8 tbs)
  Diced green pepper 1⁄4 Cup (4 tbs)
  Minced garlic 1 Clove (5 gm)
  Flour 2 Tablespoon
  Canned tomatoes 1 1⁄2 Cup (24 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Granulated sugar 2 Tablespoon

Wash limas, pick over, and soak overnight in 3 c cold water.
Add remaining 2 c water; cover; bring to boil and cook until tender—about 45 min.—adding boiling water, if necessary.
Drain (save bean liquid and use in soup); place in 1 1/2 qt casserole.
Gook bacon in skillet until it begins to brown; then add celery, onion, green pepper, and garlic, and continue to cook, until vegetables are tender and bacon is crisp.
Stir in flour; add next 4 ingredients; then cook, stirring, until sauce thickens.
Pour sauce over limas; cover, and bake in slow oven of 300°F for 1 hr.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1068 Calories from Fat 57

% Daily Value*

Total Fat 7 g10.4%

Saturated Fat 1.8 g9.2%

Trans Fat 0 g

Cholesterol 6.9 mg2.3%

Sodium 4613.1 mg192.2%

Total Carbohydrates 212 g70.7%

Dietary Fiber 20.8 g83.4%

Sugars 35.1 g

Protein 28 g56.2%

Vitamin A 69.1% Vitamin C 199.5%

Calcium 28% Iron 77.8%

*Based on a 2000 Calorie diet

Baked Limas With Tomato Sauce Recipe