Try this Spanish Style Lima Beans recipe, or contribute your own.
Suggest a better description1. PICK OVER BEANS, REMOVING DISCOLORED BEANS AND FOREIGN MATTER. WASH BEAN THOROUGHLY. 2. COVER WITH WATER; ADD SALT. BRING TO A BOIL IN STEAM-JACKET KETTLE; BOIL MINUTES; TURN OFF HEAT. 3. COVER; LET SOAK 1 HOUR. 4. BRING BEANS TO A BOIL, IF NECESSARY, ADD WATER TO COVER BEANS. SIMMER 30 MINUTES. 5. ADD ONIONS, TAMATOES, SUGAR CLOVES SALT AND PEPPER; SIMMER 60 MINUTES OR UNTIL BEANS ARE JUST TENDER. NOTE: 1. ALTERNATE METHOD: FOLLOW STEP 1. OMIT STEPS 2 AND 3. COVER BEANS WITH COOL WATER; SOAK OVERNIGHT. FOLLOW STEPS 4 AND 5. NOTE: 2. IN STEP 1, 8 LB PINTO OR WHITE DRY BEANS MAY BE USED FOR LIMA BEANS. NOTE: 3. IN STEP 5, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11000. NOTE: 4. IN STEP 5, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB FINELY CHOPPED ONIONS. NOTE: ONE-NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A04000. Recipe Number: Q00600 SERVING SIZE: 1/2 CUP From the
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Serving Size: 1 Serving (101g) | ||
Recipe Makes: 100 | ||
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Calories: 80 | ||
Calories from Fat: 4 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 7.2mg | 0 % | |
Potassium 296.7mg | 8 % | |
Total Carbohydrate 18.4g | 5 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 14.4g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 80
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