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Baked Limas With Tomato Sauce Recipe
|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)|
|Canned tomatoes||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||2 Tablespoon|
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 mg
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
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.