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Lima-Meatball Stew Recipe
|Dried lima beans||1 Cup (16 tbs) (Large)|
|Water||1⁄2 Cup (8 tbs)|
|Whole tomatoes||16 Ounce (1 Can)|
|Sliced celery||1 Cup (16 tbs)|
|Carrots||3 Medium, cut into 2 inch pieces|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Frozen mini meatballs||16 Ounce (1 Container)|
Calories 216 Calories from Fat 49
% Daily Value*
Total Fat 5 g7.7%
Saturated Fat 0.56 g2.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1361.1 mg56.7%
Total Carbohydrates 26 g8.7%
Dietary Fiber 6.5 g26%
Sugars 5.7 g
Protein 18 g36.1%
Vitamin A 117.6% Vitamin C 31.9%
Calcium 7.6% Iron 28.7%
*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 375Â°.
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 375Â°.
Bake Lima-Meatball Stew covered until meat balls are hot, about 30 minutes.