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Lima Beans With Sour Cream Recipe
|Lima beans||1 Pound, dried|
|Parsley||1 , chopped|
|Onion||1⁄2 Cup (8 tbs), finley chopped|
|Fresh mushrooms||1⁄4 Pound, sliced|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Sour cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1488 Calories from Fat 770
% Daily Value*
Total Fat 88 g135.3%
Saturated Fat 50.9 g254.3%
Trans Fat 0 g
Cholesterol 216.4 mg72.1%
Sodium 2178.7 mg90.8%
Total Carbohydrates 142 g47.5%
Dietary Fiber 30.5 g121.9%
Sugars 22.8 g
Protein 46 g91.5%
Vitamin A 180.5% Vitamin C 300.8%
Calcium 47.2% Iron 108.1%
*Based on a 2000 Calorie diet
Next day, pour into a deep heavy saucepan and add just enough additional water to cover beans.
Add salt and bring to a boil.
Cover and reduce heat.
Simmer about 1 1/2 hours, stirring occasionally, until beans are tender.
Drain cooked beans and save liquid.
Saute onion, mushrooms and green pepper in hot butter until tender.
Stir in the flour and paprika, then add 1 cup reserved bean liquid.
Cook until smoothly thickened.
Stir in sour cream and beans.
Heat thoroughly without boiling.
Taste for seasoning and sprinkle with chopped parsley