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Lima Meatball Stew Recipe
|Dried large lima beans||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Whole tomatoes||1 Can (10 oz)|
|Sliced celery||1 Cup (16 tbs)|
|Carrots||3 Medium, cut into 2 inch pieces|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Frozen mini meatballs||1 Can (10 oz)|
Serving size: Complete recipe
Calories 1083 Calories from Fat 200
% Daily Value*
Total Fat 21 g31.7%
Saturated Fat 2.5 g12.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 7384.7 mg307.7%
Total Carbohydrates 151 g50.2%
Dietary Fiber 35.1 g140.3%
Sugars 28.8 g
Protein 80 g160.8%
Vitamin A 680.7% Vitamin C 188.4%
Calcium 38.9% Iron 139.8%
*Based on a 2000 Calorie diet
Boil uncovered 2 minutes.
Remove from heat; cover and set aside 1 hour.
Do not drain.
Heat oven to 375°.
Mix 1/2 cup water and the flour; stir into beans.
Heat, stirring occasionally, until mixture boils and thickens.
Stir in vegetables, salt, pepper and bay leaf.
Heat until mixture boils.
Cover tightly; bake 1 1/2 hours.
Add frozen meatballs. (To serve immediately, cover and bake until meatballs are hot, about 1 hour.)
Cover and refrigerate.
40 minutes before serving, heat oven to 375°.
Bake Lima meatball Stew covered until meatballs are hot, about 30 minutes.